Chorizo and Barley Soup

Spicy sausage

Spicy sausage

I found some really good chorizo in a market and overbought. This soup was a way to use it and some extra turnip greens up, but the result was far better than I expected. The spicy sausage and bitter turnip greens  created a robust broth that complemented the creamy barley.

This is a good light soup or first course. If you want a main course, add a cup of kidney beans.

Chorizo, Barley, and Mushroom Soup

  • 3/4 cup barley
  • 4 cups chicken stock
  • 3 cups water
  • 2 large green onions
  • 2 chorizo sausage
  • 1/2 bunch of turnip greens, about 10 leaves
  • 3 cups chopped crimini mushrooms
  • 2 tbsp chopped cilantro
  • Salt/pepper
  • 1 tsp bacon fat

Wash turnip greens and tear leaves into pieces and discard hard stems. Chop green onions and separate the white from green parts. Cut casings away from sausage. In a large stock pot heat bacon fat and fry sausage over medium heat until broken into small bits. Add white parts of green onions and mushrooms. Saute until mushrooms have soaked up the spice from the sausage and green onion has fallen apart, about 5 minutes. Add barley and stir to coat it in the spices. Season with salt and pepper, then add stock and water and bring to a boil. Turn heat down to a medium simmer and cook for 10 minutes. Add turnip greens and continue simmering until soup is reduced by half and barley is soft, about 30 minutes. Add cilantro, green part of onions and season with salt and pepper. Serve with toasted bread.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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15 Responses to Chorizo and Barley Soup

  1. TasteFood says:

    Good chorizo should always be overbought.

  2. A_Boleyn says:

    The soup looks great. I agree that bitter greens and chorizo go well together … my kale and chorizo soup was tasty. I’ve never been very fond of barley though. Maybe because I’ve never found a good recipe to use it in.

  3. This sounds sausage and greens soups in general! What type of chorizo do you use?

  4. Very clever flavour and texture mix. Good tasting and good looking.

  5. Now…you know we love a chorizo based soup – and this one looks like a winner. I’m interested in the use of barley: I bought some as I adore barley in a soup but we’ve been afraid to use it for anything but a slow cooked stew in case it doesn’t cook through. Yours seems to be ok with 30 minutes though. We shall try it!

  6. Raymund says:

    The chorizo would give that soup a really nice flavour

  7. Beautiful and I am in the right place to buy chorizo!

  8. Mad Dog says:

    You can never have enough chorizo – great soup anyway 🙂

  9. Eva Taylor says:

    Do you ever remake a recipe? Love, love, love chorizo, spicier the better! Nice combo with the barley.

  10. Rachel says:

    Overbought? Nah… 😉 Mmmmmm!!

  11. ampc says:

    I’ve been contemplating getting some, as well as forcing myself to like mushrooms, so this sounds like a great reason to do so.

    But, first, how does one tell that it’s a “good” chorizo?

  12. Kristy says:

    I need to eat barley more often. I do like it. I just always seem to forget about it.

  13. Carolyn Chan says:

    I love the one teaspoon of bacon fat ! Great way to use up leftover chorizo.

  14. Pingback: Sunday Suppers: Fall Soups | Rufus' Food and Spirits Guide

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