Vegetable Barley Soup
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“300 Sensational Soups
Serves 6-8”
Vegetable Barley Soup
0 recipe photos
READY IN:30mins |
SERVES:6-8 |
UNITS:US |
|
Ingredients Nutrition
- 3 cups water
- 1⁄2 cup pearl barley
- 1⁄4 ounce dried porcine mushroom
- 1⁄2 cup boiling water
- 2 tablespoons olive oil
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- 1 large onion, chopped
- 12 ounces cremini mushrooms, sliced
- 2 sprigs fresh thyme
- 6 cups beef or 6 cups vegetable stock
- 2 tablespoons dry sherry
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 teaspoons red wine vinegar
- 1⁄4 cup minced parsley
Directions
- In saucepan, bring water and barley to a simmer over medium heat. Simmer, uncovered, until almost tender, 10-15 minutes. Drain and set aside.
- Meanwhile, in a small bowl, soak porcini mushrooms in boiling water until softened, about 30 minutes. Chop and set aside, reserving mushroom liquid.
- In large pot, heat oil over medium heat. Add celery, carrots and onion; sauté until golden.
- Add mushrooms and sauté until mushrooms have released their liquids and are browned.
- Add thyme, stock, mushroom liquid, sherry, barley, salt and pepper; bring to a boil. Reduce heat and simmer until vegetables and barley are just barely tender.
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Vegetable Barley Soup