Barley And Vegetable Soup

Directions

1. In response to the person requesting barley soup recipes: I saw this today
2. It called for 2 Tbsp. extra virgin olive oil that I substituted with broth or possibly wine to saute/fry the veggies in (or possibly a slight nonstick oil spray ). I would probably use a pretty flavorful veggie stock since the seasoning in this recipe is minimal...
3. Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after which. Like other cereal grains - wheat, millet, oats, corn and rye - barley is a great source of fiber and medicine uses barley in barley water, made by simply soaking barley in water, that is reputed to be a great tonic during convalescence. "Pearl"
4. 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 cupboard.
5. In a saucepan, combine the barley and 3 c. of vegetable stock. Bring to a boil over medium heat, cover, and simmer for 1 hour, or possibly till the liquid is absorbed.
6. Meanwhile, heat the saute/fry liquid in a large pot and add in the onion, carrots, celery, and mushrooms. Cover and sweat the vegetables for about 5 min, till they begin to soften.
7. Add in the remaining vegetable stock and simmer 30 min, covered.
8. Add in the barley and simmer 5 min more. Add in salt to taste and ladle into bowls. Serve garnished with some minced fresh parsley.