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amother
OP
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 Mon, Aug 12 2024, 12:50 pm
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Recipe anyone? No tomatoes/ tomatoe sauce please
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amother
Oak
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Mon, Aug 12 2024, 12:55 pm
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Just sauté a diced onion, and after it browns add in 2-3 diced carrots, diced zucchini, corn, potatoes in chunks, herbs (I think barley always needs dill, but thyme and parsley or rosemary, for those who like it, works as well) and spices of your choosing and fill pot 3/4 fill of water. Simmer on low for at least an hour. Meanwhile, soak a half cup of barley in water and add to pot at 45 minute mark. Cool for another half hour, stirring. Taste and adjust seasonings. Add teaspoon of sugar to counter the sour aftertaste of barley.
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amother
Ruby
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Mon, Aug 12 2024, 1:00 pm
Vegetable Barley Soup
2 tbsp oil
1 medium onion, diced
2 garlic cloves, crushed
4 stalks celery, sliced
3 parsnips, sliced or diced
1 pound carrots, sliced
1 (8-10 oz) box mushrooms, chopped
7 cups water
1/3 cup pearl barley
1 bay leaf
2 teaspoons salt
1/4 teaspoon black pepper
Over a medium flame, heat the oil in a soup pot. Add the onion and garlic and sauté 5 minutes until translucent. Add the celery, parsnips, carrots and mushrooms and sauté for 5 more minutes, until the carrots have given off a nice color.
Add water, barley, bay leaf, salt and pepper. Cover pot and raise flame to bring to a boil. Once boiling, reduce a simmer. Cook for about 1 hour, until barley is tender.
Once done, taste and add more salt to your liking. Remove bay leaf and serve.
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