Brussels Sprouts and Barley Soup Popular Recipes

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Brussels Sprouts and Barley Soup

"A hearty fall soup is made with Brussels sprouts, green beans and barley."

Ingredients :

12 cups bird broth
1 cup chopped sparkling green beans
1 1/4 cups cubed turnips
half of cup chopped leeks
1/2 cup chopped carrots
1/three cup barley
1 1/2 kilos Brussels sprouts, trimmed and cut in 1/2
1/2 cup chopped inexperienced bell pepper
1 teaspoon salt
half teaspoon floor black pepper
1/4 cup butter
half cup all-purpose flour

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H35M

Measure the bird broth right into a massive soup pot. Bring to a boil. Add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. Add the Brussels sprouts and green pepper. Season with salt and pepper. Simmer till the sprouts are tender, approximately 30 minutes more.
Melt the butter in a small saucepan over medium warmth, stirring until it begins to brown. Whisk within the flour until clean. Stir this into the soup and simmer till thickened, about 10 minutes.

Notes :

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