topic Re: Question About Barley in Recipes

Question About Barley

Jordan2 — Fri, 30 Oct 2020 19:13:42 GMT

I know someone will be able to advise me. I have a recipe for Mushroom Barley Soup. I bought barley in a bag, I'm thinking I may have bought the wrong one, maybe I should have gone with pearl barley. The recipe I have only says barley, also it doesn't say to cook it before hand, you add it with the stock. Do you think I should buy the pearl barley, also is it okay to cook the barley in the soup?

Re: Question About Barley

Still Raining — Fri, 30 Oct 2020 19:26:13 GMT

Pearl barley has the hull removed and is not as good for you. Sort of like "white" rice.

I have never personally seen precooked barley called for, so I would say that you are good to go with raw regular barley.

Hope you love the soup.

Re: Question About Barley

PA Mom-mom — Fri, 30 Oct 2020 19:29:07 GMT

@Jordan2 The pearled barley is the most readily available in grocery stores. You have to go out of your way to find hulled barley. Can you snap a pic or look at the ingredients list?

Re: Question About Barley

fthunt — Fri, 30 Oct 2020 19:32:20 GMT

I bought a bag once - really didn't know what to do with it - so eventually threw it out LOL.

I suggest you Google for info - pre-soak or not to pre-soak.??

Cook before adding to soup ??

I'll watch for answers to your ??

Re: Question About Barley

Jordan2 — Fri, 30 Oct 2020 19:54:12 GMT

@PA Mom-mom I'm sorry, I'm not a techie so I can't send a picture. I bought the Goya16 ounce bag, it was in the aisle with the canned beans and dried beans. I didn't see pearl barley there, it might be on another aisle, maybe with the Wheatena and Farina (cereal aisle). I may just make it and hope it turns out well.

Re: Question About Barley

deepwaterdotter — Fri, 30 Oct 2020 19:54:43 GMT

I use Bob's Red Mill pearl barley and make my soup in the slow cooker.

Re: Question About Barley

ScrapHappy — Fri, 30 Oct 2020 20:33:28 GMT

I've been making vegetable beef barley soup for years and always used the kind in the box...made by Quaker. When the pandemic hit, I couldn't find it and got the bag pearl barley. I don't like it as much. I put the barley in the soup at the end to cook.

Re: Question About Barley

PA Mom-mom — Fri, 30 Oct 2020 20:36:37 GMT

@Jordan2 I'm pretty sure that's pearled barley. I use it all the time. I usually cook my barley separately (according to package directions, but using broth) and add it to the soup later. However, if the recipe has figured on the barley thickening the soup, then go ahead with the recipe.

Re: Question About Barley

Jordan2 — Fri, 30 Oct 2020 22:10:33 GMT

@PA Mom-mom wrote:
@Jordan2 I'm pretty sure that's pearled barley. I use it all the time. I usually cook my barley separately (according to package directions, but using broth) and add it to the soup later. However, if the recipe has figured on the barley thickening the soup, then go ahead with the recipe.

@PA Mom-mom I bought it, I'm going to use it. If it doesn't come out good I'll buy the one in the box and try it next time.

Re: Question About Barley

jannabelle1 — Fri, 30 Oct 2020 23:30:30 GMT

I honestly didn't know that there are several kinds of barley available! I always buy a small box of barley in the same aisle with rice. I've always added a small amount directly to vegetable soup without cooking it first....by small amount, usually 1/4 cup or a little less. I've found that too much of it makes nothing but a barley soup with not much broth left!

Re: Question About Barley

Catch71 — Sat, 31 Oct 2020 14:54:23 GMT

I make a vegetable soup with ground turkey and I add 1/4 cup pearl barley for the last half hour. I honestly didn't know there was any other kind of barley. I add it right into the soup; no precooking necessary as it cooks in the broth of the soup.

Re: Question About Barley

Toppers3 — Sat, 31 Oct 2020 02:07:27 GMT

@Jordan2 wrote:
I know someone will be able to advise me. I have a recipe for Mushroom Barley Soup. I bought barley in a bag, I'm thinking I may have bought the wrong one, maybe I should have gone with pearl barley. The recipe I have only says barley, also it doesn't say to cook it before hand, you add it with the stock. Do you think I should buy the pearl barley, also is it okay to cook the barley in the soup?

Still Raining is correct in her post, as there are different types of barley.

Pearled barley cooks up faster, and it will be noted on the packaging whether or not you have pearled barley.

If you have hulled barley, it will need twice the amount of cooking time as pearled barley.

You can cook the barley in with your stock, but then you need to account for the additional cooking time, and then you also need to have enough liquid for the barley to cook.

Of course, you can cook it separately first and then add it to your soup if you feel more comfortable doing it that way.

I bet that it will taste great no matter how you do it. I personally would definitely use what you bought, though. It just needs more cooking time.

Re: Question About Barley

sunshine45 — Sat, 31 Oct 2020 03:23:29 GMT

i never precook my barley nor do i soak it.

it really doesnt take THAT long to cook.

i always make sure i have extra stock or broth on hand in case i becomes too thick. i make a lot of turkey barley soup after thanksgiving. i make turkey broth/stock from the bones. i remove all of the small pieces of turkey to use in the soup. turkey stock, turkey, barley, carrots, onions, potato, parsley.....add a spoonful or two of sour cream at the end. it freezes well also so i make a HUGE pot.....we eat some, freeze some, and give some away.

i use either sadaf barley or quaker medium barley.

Re: Question About Barley

Jordan2 — Sat, 31 Oct 2020 16:31:25 GMT

I know you are all holding your breath, did her soup turn out okay?! I made the soup this morning using the barley I bought ( I was in a different supermarket today, they had barley that said Pearl on the package mine did not), it came out fine. If I make the soup again I will buy Pearl Barley.

Re: Question About Barley

novamc1 — Sat, 31 Oct 2020 20:02:11 GMT

I keep some Quaker barley in the pantry and occasionally use it as a simple thickener to absorb excess liquid if my beef stew/soup concoction or other dish seems too thin.

I assume it's adding some nutrition as well as texture to the meal. Never like to use cornstarch or flour as thickeners.