Date: Thu, 4 Dec 1997 16:24:37 -0800
I would probably use a pretty flavorful veggie stock since the
seasoning in this recipe is minimal...
Barley and Vegetable Soup
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.