Who doesn’t love a big bowl of Mushroom and Barley soup. This one is is brimming over with flavor from loads of leeks, parsnips, carrots and dill. Serve Mushroom and Barley Soup as a first course; or add crusty bread and a salad and enjoy it as a meal! By the way, this recipe is Vegan. I promise you won’t miss the beef stock! For a Vegetable soup without barley, click on the link.
Note: Be aware that the barley will thicken the soup when made in advance. Add water or vegetable stock to thin it down if you like. Personally, I love a thick soup!
Prep time: 30 minutes
Mushroom and Barley Soup
By Published: December 17, 2013
Yield:
- 8-10 Servings
Ingredients
- 6 large Carrots organic have the most flavor
- 1 Large Leek
- 1 Large Onion
- 1 Large Parsnip
- 1 medium turnip optional
- 1 Pound White Potatoes
- 1 Pound Mushrooms button and baby bellas
- 1/2 Cup Barley
- 1/4 cup Vegetable Oil
- 8 Cups No Chicken Chicken/Vegetable Stock/water or water
- 1 teaspoon sea salt
- 3 Bay Leaves
- 1 small bunch Fresh Dill stems removed and chopped
Equipment
- 8 quart Soup Pot
Directions
- Halve leek lengthwise. Slice white and pale green parts. Place in a colander and wash thoroughly. Set aside.
- Peel onion and parsnip (and optional turnip). Dice vegetables and add to leeks.
- Peel carrots and cut them into ¼ inch slices. Add to other vegetables.
- Wipe, trim stems and slice mushrooms. Add to vegetables.
- Peel and dice potatoes. Set aside.
- Heat oil in soup pot over medium flame. Add vegetables. Sprinkle with salt and sauté until onions are translucent. Add potatoes, barley, stock/water, and bay leaves to the pot. Bring to a boil, reduce to a simmer and cover pot. Cook one hour or until vegetables are very tender. Add dill. Taste. Add salt and pepper as needed. Serve hot.
