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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 43,943 of 44,808   
   Dave Drum to All   
   100 Easy Dinners - 37   
   30 Nov 24 14:55:00   
   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lemony Pearl Barley Soup   
    Categories: Grains, Vegetables, Citrus, Herbs   
         Yield: 4 servings   
       
              Extra-virgin olive oil   
         1    Yellow onion; fine diced   
         2 cl Garlic; fine chopped   
         2    Celery ribs; thin sliced   
         1 c  Chopped fresh dill leaves &   
              - stalks   
              Salt & black pepper   
         1 c  (6 oz) pearl barley   
         6 c  Vegetable stock   
         3 tb Lemon juice; extra wedges to   
              - serve   
         2 oz Baby spinach   
              Greek yogurt, coconut yogurt   
              - or creme fraiche; to serve   
       
     Heat a large pot over medium-high. Add 1 to 2   
     tablespoons of olive oil along with the onion and cook,   
     stirring, until softened, 2 to 3 minutes. Add the   
     garlic, celery, half the dill and 2 teaspoon salt and   
     stir until fragrant, 1 to 2 minutes.   
        
     Add the pearl barley and stock and bring to the boil.   
     Cover, reduce heat to medium and cook, stirring   
     occasionally, until the barley is swollen and tender, 25   
     to 30 minutes.   
        
     Turn off the heat. Add the lemon juice, and season with   
     salt and pepper. Taste and make sure the seasonings are   
     to your liking, adjusting salt and lemon as needed.   
        
     Stir in the spinach, allowing the residual heat to wilt   
     the leaves.   
        
     Ladle the soup into bowls. Top with a dollop of yogurt   
     and the remaining dill and drizzle generously with olive   
     oil.   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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