Barley Broth

Western.Chefs's picture

Sep. 19, 2011


Pearl barley 2 Ounce (50 Gram)
Stock/Water mixed with 2 stock cubes 2 1/2 Pint (1.5 Liter)
Mixed root vegetables 8 Ounce , grated (Such As Carrots, Parsnips, Turnips And Celeriac
Garlic 2 Clove (10 gm)



1) In a non-stick pan, lightly toast the pearl barley by mixing it thoroughly it over a moderate heat (Use a little oil if you do not have a non-stick surface.)

2) After the barley grains attain an even brown colour, remove them from the pan or it will burn.

3) A healthy stock can be made for this broth by boiling up the bones of a roasted chicken together with root vegetables.

4) Meanwhile, if you have overnight soaked barley, the soaking water would make a good stock.

5) Ensure that vegetables used - onion or celery, should mount to only a small amount as both tastes tend to dominate and whole, unpeeled cloves of garlic can also be used.


6) In a large saucepan,in order to prepare the broth, put the stock (or the water and stock cubes) with the grated vegetables, the garlic (if used) and the barley.

7) Cook slowly for at least 1 1/2 hours or until the barley is really cooked through and the broth has thickened well.


8) Serve piping hot with crusty bread,if you wish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 100 Minutes
Ready In: 100 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 64Calories from Fat 16

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 338 mg14.08%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet