This Vegetarian Mushroom and Barley soup is brimming over with loads of flavor from fresh vegetables and dill. Serve it as a first course; or add crusty bread and a salad and enjoy it as a meal! For a Vegetable soup without barley, click on the link.
Prep time: 30 minutes
Vegetarian Mushroom and Barley Soup
By December 17, 2013Published:
- 8-10 Servings
- 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
- 1 teaspoon sea salt
- 3 Bay Leaves
- 1 small bunch Fresh Dill stems removed and chopped
- 8 quart Soup Pot
- 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, 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.
- Note: As with other soups made with grains, it is best to strain the broth from the solids when you make the soup a day in advance of serving it. If you choose not to do this, know that the barley will absorb much of the liquid and the soup will thicken. In this case, you can add more stock to thin the soup until it reaches the desired consistency.