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
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!|