In response to the person requesting barley soup recipes:
I saw this today on the Ask Dr. Weil website at www.drweil.com.
It called for 2 tablespoons olive oil which I substituted with broth
or wine to saute the veggies in (or a slight nonstick oil spray ).
I would probably use a pretty flavorful veggie stock since the
seasoning in this recipe is minimal...
Barley and Vegetable Soup
Barley has been cultivated since the Stone
Age and has been fermented to make beer
since not long after that. Like other cereal grains
-- wheat, millet, oats, corn and rye -- barley is a
great source of fiber and carbohydrates, and can
also be used to make cereal, bread and soup. Folk
medicine uses barley in barley water, made by simply
soaking barley in water, which is reputed to be a
great tonic during convalescence. "Pearl" barley is
the name of the grain when it's been polished, after
the husk and bran have been removed. It's the form
most commonly used in soups. Grains like barley keep
well. Their bulk and comparative cheapness make them
a useful staple, especially at this soup-worthy time
of the year, so be sure to keep some in your
3/4 cup medium pearl barley
11 cups vegetable stock
2 T. saute liquid (stock/wine/water)
1 1/2 cups chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup thinly sliced mushrooms
salt to taste
1/2 bunch parsley
* In a saucepan, combine the barley and
3 cups of vegetable stock. Bring to a
boil over medium heat, cover, and
simmer for 1 hour, or until the
liquid is absorbed.
* Meanwhile, heat the saute liquid in a
large pot and add the onion, carrots,
celery, and mushrooms. Cover and
sweat the vegetables for about 5
minutes, until they begin to soften.
* Add the remaining vegetable stock and
simmer 30 minutes, covered.
* Add the barley and simmer 5 minutes
more. Add salt to taste and ladle
into bowls. Serve garnished with some
chopped fresh parsley.