Vegetable Barley Soup

A delightful soup for those cold winter evenings. Hearty and healthy! This soup can become Beef Barley Soup by substituting beef stock for the vegetable stock and adding 1 pound of stewing beef, diced.

Vegetable Barley Soup
Vegetable Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    qts vegetable stock (or beef stock)

  • 1 1/2

    cups barley

  • 2

    carrots , diced

  • 1/4

    pound butter

  • 4

    clove garlic, minced

  • 1

    white onion, diced

  • 4

    bay leaves

  • 2

    stalks celery, diced

  • 1/4

    cup[ fresh parsley, finely chopped

  • 1

    pound white mushrooms, sliced

  • 2

    cups sherry

  • 1

    tsp salt

  • 1

    tsp freshly ground black pepper

  • 1/2

    cup Parmesan cheese, grated

Directions

Simmer barley in vegetable stock (or beef stock)over medium-low heat for 45 min. Add carrots (and stewing beef). Melt 4 Tbsp butter in pan and saute onion, garlic and bay leaves until onion is clear and soft. Add celery and parsley. Transfer to pot containing barley-carrot combination (and beef). Melt remaining butter in pan and add mushrooms. Add sherry and transfer to pot containing barley. Add salt pepper. Simmer 15 min. Serve topped with Parmesan cheese.

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