Coriander, Barley, Leek Soup

Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr
• Calories: 319 Calories

Ingredients

• 3 cups water
• 2 tablespoons olive oil
• 2 medium onions, chopped
• freshly ground black pepper to taste
• 1 cup uncooked pearl barley
• 1 ¼ pounds ground turkey
• 1 bunch leeks, chopped
• 2 ½ quarts beef stock
• 1 ½ cups Chinese rice wine
• 2 ½ tablespoons ground coriander

Recipe Instructions

Step 1

In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.

Step 2

Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.

Step 3

Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.