Thursday, December 17, 2015

Barley and Vegetable Soup

Barley soup is just about the cheapest soup you can make, especially if it’s meatless. Not thickened with cream or flour, it’s a calorie-wise choice. Even better, this soup is loaded with veggies and is made with vegetable broth, making it ideal for vegetarians. What’s not to like? Barley, you say? Get over it!

Barley and Vegetable Soup:

3/4 c. (180 mL) pearl barley

11 c. (2.6 L) vegetable stock, divided
2 tbsp. (30 mL) extra-virgin olive oil
1-1/2 c. (350 mL) chopped onion
1 c. (250 mL) chopped carrots
1/2 c. (125 mL) chopped celery
1 c. (250 mL) thinly sliced mushrooms
Dash salt
1/4 tsp. (1.25 mL) dried parsley flakes 
Gravy darkener, if desired (I didn’t desire, preferring my soup au naturel)

Rinse barley under cold, running water. In large, heavy saucepan, bring 3 c. (750 mL) of the vegetable stock to a boil. Stir in barley. Reduce heat, cover, and simmer about 1 hr. or until liquid is absorbed. Check frequently in final minutes to ensure barley does not boil dry or burn.

In another large, heavy saucepan, heat olive oil on medium-high. Add onion, carrots, celery, and mushrooms. Cover and cook 5 min. or until veggies start to soften. Add remaining vegetable stock. Simmer, covered, 30 min. longer. Stir in barley and parsley flakes, simmering a further 5 min. Serves 6.

Add barley to vegetable stock in large, heavy saucepan.

Chop onions and other vegetables.

Cook in olive oil 5 min., until veggies start to soften.

Ready when you are!

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