Parve Mushroom and Barley Soup
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Posted by:jrt
Vary the recipe by using a mix of wild mushrooms, or red wine in place of vermouth or white wine. For a heartier soup, use beef broth.
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Ingredients
1 cup barley
2 tbl. olive oil
2 large onions, sliced
1-1/2 lb. white mushrooms, thickly sliced or chopped.
2 tbl. tomato paste
32 oz. vegetable broth
5 medium carrots, sliced thin
1/4 cup white dry Vermouth (substitute dry white wine)
1-1/2 tsp. salt
Pinch pepper
1 tsp. cumin
Fresh Sage for garnish
Directions
- Bring barley and 4 cups of water to boil in a saucepan. Cover and simmer 30 minutes. Drain and set barley aside.
- Heat olive oil over medium-high heat in a large saucepan. Add celery and onions and saute 10 minutes until golden, stirring occasionally.
- Increase heat to high, add mushrooms and cook, uncovered until liquid evaporates and mushrooms are lightly browned, stirring occasionally (about 10 minutes).
- Reduce heat to medium-high and add tomato paste and cook, stirring, for an additional 2 minutes.
- Add broth, carrots, vermouth, salt,pepper, cumin, barley, and 4 cups of water.
- Bring soup to boil then simmer over low temperature, covered, for 25 minutes. Soup is ready when carrots and barley are tender.
- Serve garnished with sage.
Reader Comments
ElieC says...
We make this regularly and it's always a big hit. Tastes strongly of mushrooms and wine, less so of barley.
Nov 29, 2009 (report abuse)
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Mar 28, 2011 (report abuse)
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Dec 1, 2011 (report abuse)