Vegetable Barley Soup

A big savoury hit is headed your way the minute you start sauteeing the celery, onion, garlic and carrot to that golden goodness you know is going to be the very base of this gorgeous soup. Depth of flavour comes from both the fresh and dried mushrooms, and the hint of garden freshness is thanks to the parsley added right at the end (I’m not averse to a squirt of lemon over the top either…).

The whole “hug in a bowl” thing is extremely overdone, but it describes this soup perfectly. It is what it is!!

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Vegetable Barley Soup

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Course

Soups

Keyword

Parsley, parsnip

Prep Time

15 minutes

Cook Time

30 minutes

Servings

Ingredients

• 100 grams organic butter this is pretty essential for flavour and mouthfeel but do feel free to swap with olive oil, it's just as delicious but in a different way!
• 2 large organic onions peeled and finely chopped into 1/2cm dice
• 2 large organic celery stalks and leaves, finely chopped
• 2 large organic carrots finely chopped (I like to leave the peel on)
• 100 grams organic mushrooms diced fine
• 2 litres organic stock you may need more or less than this as the barley thickens the soup - add to taste.
• 1 small organic parsnip peeled and finely chopped
• 1 large organic bay leaf
• 3 sprigs organic thyme leaves only
• 100 grams organic pearl barley rinsed
• 3 large organic dried porcini mushrooms You will be taking these out at the end so keep them whole
• 2 handfuls organic parsley chopped
• organic sea salt and cracked black pepper

Course Soups Keyword Parsley, parsnip Prep Time 15 minutes Cook Time 30 minutes Servings Ingredients 100 grams organic butter this is pretty essential for flavour and mouthfeel but do feel free to swap with olive oil, it's just as delicious but in a different way! 2 large organic onions peeled and finely chopped into 1/2cm dice 2 large organic celery stalks and leaves, finely chopped 2 large organic carrots finely chopped (I like to leave the peel on) 100 grams organic mushrooms diced fine 2 litres organic stock you may need more or less than this as the barley thickens the soup - add to taste. 1 small organic parsnip peeled and finely chopped 1 large organic bay leaf 3 sprigs organic thyme leaves only 100 grams organic pearl barley rinsed 3 large organic dried porcini mushrooms You will be taking these out at the end so keep them whole 2 handfuls organic parsley chopped organic sea salt and cracked black pepper

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Instructions

1. In a large dutch oven, saute the onion, celery, carrot, mushroom and parsnip in the butter over medium heat until golden.
2. Add the barley, bay leaf, thyme, stock, one handful of parsley and salt and pepper. Bring to a boil.
3. Once boiling, turn the heat down low and simmer at least 30 minutes for the flavours to meld and the barley to cook through and be soft and chewy. Adjust the timing for the barley as needed - you may need longer. Adjust also your liquid to your liking.
4. When all is cooked, you may puree part of the soup but I prefer it brothy. Do as you feel here!
5. Before serving, taste for seasoning and add the last handful of fresh parsley. Remove the dried porcini here. You can cut them up and re-add them or leave them for something else.
6. Serve with a swirl of good olive oil and extra parsley on top.