Vegetable & Barley Soup
Soup is always a favorite of mine
especially this time of year and yes, my New England friends, even here in
Florida it gets a little chilly for my liking.
Dinner at my house can be a challenge.
My wife recently lost a lot of weight and wants to keep it off (the
potatoes she’ll remove) and my daughter well, she’s 8, and I always like to
feed her something other than her usual choice of chicken fingers. This is a great fast meal for everyone to
enjoy! KJ
Serves 6 to 8
Ingredients
- 1/8 ounce
dried porcini mushrooms
- 8 sprigs
fresh parsley plus 3 tablespoons chopped
- 4 sprigs
fresh thyme
- 1 bay leaf
- 2 tablespoons
unsalted butter
- 1 1/2 pounds
leeks, white and light green parts sliced 1/2 inch thick and washed
thoroughly
- 2 carrots,
peeled and cut into 1/2-inch pieces
- 2 celery
ribs, cut into 1/4-inch pieces
- 1/3 cup dry
white wine (preferably a sauvignon blanc)
- 2 teaspoons
soy sauce
- Salt and
pepper
- 6 cups water
- 4 cups
low-sodium chicken broth or vegetable broth
- 1/2 cup pearl
barley
- 1 garlic
clove, peeled and smashed
- 1 1/2 pounds
Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 turnip,
peeled and cut into 3/4-inch pieces
- 1 1/2 cups
chopped green cabbage
- 1 cup frozen
peas
- 1 teaspoon
lemon juice
Instructions
1.
Grind porcini with spice grinder until they resemble fine meal, 10 to 30
seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other
use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2.
Melt butter in large pot over medium heat. Add leeks, carrots, celery, wine,
soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has
evaporated and celery is softened, about 10 minutes.
3.
Add water, broth, barley, porcini powder, herb bundle, and garlic; increase
heat to high and bring to boil. Reduce heat to medium-low and simmer, partially
covered, for 25 minutes.
4.
Add potatoes, turnip, and cabbage; return to simmer and cook until barley,
potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5.
Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and
chopped parsley; season with salt and pepper to taste.
The soup can also be garnished with
crisp bacon, crumbled cheddar cheese, or croutons.
