Is barley a thickener in soup?

Quick Answer

Yes, barley can be used as a thickener in soups. Barley contains starch, which absorbs liquid and releases starch molecules, increasing the soup’s viscosity and making it thicker. When barley is simmered in liquid, the starch leaches out and swells up, creating a thick, creamy texture.

How Does Barley Thicken Soup?

Barley is considered a starchy thickening agent due to its high starch content. Here is how barley helps thicken soups:

• Barley contains about 70-80% starch, both amylose and amylopectin.
• Amylose is a long, linear molecule that allows barley to absorb water and swell.
• Amylopectin is a highly branched molecule that allows barley to gelatinize and release starch.
• When barley is simmered, the starch granules absorb water, swell, and eventually rupture.
• The swollen starch leaches out and thickens the surrounding liquid.
• Continued cooking causes more starch release, increasing viscosity and thickness.

The level of thickening depends on the amount of barley used, the variety, and the cooking time. More barley and longer simmering means more starch release for thicker results.

Benefits of Using Barley as a Soup Thickener

Using barley as a thickening agent in soups has several advantages:

• Adds texture – The swollen starch creates a rich, creamy texture.
• Provides nutrients – Barley contains fiber, minerals like manganese and selenium, and B vitamins.
• Boosts flavor – Barley has an earthy, nutty flavor that enhances soups.
• No need for extra thickeners – Barley thickens without adding cornstarch or flour.
• Gluten-free – Barley is naturally gluten-free unlike wheat-based thickeners.
• Versatile – Works in vegetarian, vegan, meat-based, cream-based, and broth-based soups.

Using barley allows you to thicken soup naturally without compromising on nutrition or flavor.

How to Use Barley to Thicken Soup

Here are some tips for using barley to thicken soups successfully:

• Use pearled, hulled, or semi-pearled barley which has had the outer hull removed, making it quicker cooking.
• Soak the barley overnight or up to 24 hours. This softens the grain and begins releasing starch.
• Use a ratio of 1:4 barley to liquid. For 4 cups liquid use 1 cup barley.
• Add the soaked barley and cooking liquid to a pot. Water, broth, and creamy liquids work.
• Bring to a boil, then reduce to a simmer. Simmer 40-60 minutes until barley is cooked through.
• If needed, puree some of the barley after cooking to release more starch and increase thickness.
• Add remaining soup ingredients like veggies, meats, dairy, and seasonings towards the end.

The soaking helps reduce cooking time while allowing the barley to pre-hydrate and start releasing its starch to thicken the soup.

How Much Barley to Use for Thickening

The amount of barley required to thicken soup depends on:

• Desired thickness – A thicker soup needs more barley than a thinner soup.
• Amount of liquid – More liquid requires more barley to thicken.
• Cooking time – Longer simmering releases more starch.
• Other ingredients – Starchy veggies or dairy also add thickness.

As a general guideline:

• Thin soup – 1/4 cup barley per 1 cup liquid
• Medium soup – 1/3 cup barley per 1 cup liquid
• Thick soup – 1/2 cup barley per 1 cup liquid

Start with less barley, cook, and then adjust amounts as needed. Adding too much barley can make soup overly thick and gluey.

Barley Soup Thickening Power Compared to Other Starches

Here is how barley compares to some other common soup thickeners:

Thickener	Thickening Power
Barley	High – contains 70-80% starch
Rice	Moderate – contains about 70% starch
Potatoes	Moderate – contains about 15-20% starch
Cornstarch	High – nearly 100% starch
Wheat flour	Moderate – contains about 70-75% starch
Arrowroot	High – contains about 80% starch

While cornstarch and arrowroot thicken more efficiently in small amounts, barley can thicken soups while also providing fiber, nutrients, texture, and flavor.

Best Barley Varieties for Thickening Soup

Certain varieties of barley work best to thicken soups:

• Pearl/Pearled Barley – Most popular type. Hulled and polished for quick cooking.
• Hulled Barley – Hull removed but bran intact for more nutrients.
• Semi-Pearled Barley – Partially hulled and polished for added texture.
• Pot or Scotch Barley – Hulled barley cut into pieces to shorten cooking time.

Avoid using unhulled barley or barley grits, as they take much longer to soften and won’t thicken efficiently.

Stick to quick-cooking pearled, hulled, or semi-pearled barley for easily thickening soup.

Tips for the Best Barley-Thickened Soup

Here are some top tips for making barley-thickened soup:

• Simmer barley at least 40 minutes for proper thickness.
• Puree some of the cooked barley with broth for added thickness.
• Add salt towards the end so the barley doesn’t become too tough.
• Don’t over-thicken with too much barley or the soup will be gummy.
• Add remaining ingredients like meat, veggies, and seasonings at the end.
• If soup seems too thick, thin it with additional broth.
• For quicker cooking, soak barley overnight before cooking.

Following these tips will help you achieve a well-balanced, luxuriously thick soup using barley as the healthy, natural thickener.

What Soups Can Be Thickened With Barley?

Barley can thicken a wide variety of soups:

• Vegetable soups – Tomato, potato, mushroom, lentil, minestrone
• Bean soups – Navy bean, black bean, split pea
• Cream soups – Potato, cauliflower, broccoli, asparagus
• Chicken soups – Chicken noodle, chicken tortilla, chicken and rice
• Beef and lamb soups – Beef barley, Scotch broth, lamb stew
• Seafood soups – Clam chowder, fish stew, shrimp bisque
• Chili – Turkey chili, vegetarian chili, beef chili

The nutty flavor of barley complements both vegetarian and meat-based soups. It brings a pleasant texture and healthy thickness to any soup.

Should Soup be Thickened Before or After Adding Ingredients?

It is best to thicken the soup base with barley before adding other ingredients like veggies, meats, and dairy. This allows the barley time to soften and release its starch to properly thicken the broth.

Here is the ideal order for making barley-thickened soup:

1. Simmer the soaked barley in broth until tender (40-60 mins).
2. Add any pureed barley, extra broth, or other thickeners if needed.
3. Bring to desired thickness then add remaining ingredients.
4. Simmer ingredients 5-10 minutes to allow flavors to blend.
5. Adjust seasoning and thickness as needed.

Thickening the base provides a luscious background texture for the other ingredients to complement.

Conclusion

Barley is an excellent choice for naturally thickening soups without compromising on nutrition or flavor. Its high starch content allows it to absorb liquid and release starch molecules for a thick, creamy texture. Barley can suitably thicken vegetarian, meat, cream, and broth-based soups. Follow the ratio guidelines and cooking steps for barley to achieve optimal thickening power. Simmer it sufficiently in the soup base before adding remaining ingredients. With the right techniques, barley will lend soups a healthy dose of thickness along with valuable nutrients and tasty flavor.