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Pdf2 tablespoons extra-virgin olive oil, divided, plus extra
for drizzling
1 leek, white and light green parts only, halved
lengthwise, sliced ½ inch thick, and washed
thoroughly
2 cups vegetable broth
2 cups water
1 Yukon Gold potato (8 ounces), peeled and cut into
½-inch pieces
1 large carrot, peeled and cut into ½-inch pieces
3 tablespoons pearl barley
1 teaspoon soy sauce
2 sprigs fresh thyme
1 dried porcini mushroom, rinsed and minced
1 cup chopped or shredded green cabbage
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1 Heat 1 tablespoon oil in large saucepan over medium heat
until shimmering. Add leek and cook until softened and
lightly browned, 5 to 7 minutes.
2 Stir in broth, water, potato, carrot, barley, soy sauce,
thyme sprigs, and porcini mushroom and bring to simmer.
Reduce heat to medium-low, partially cover, and simmer
for 10 minutes. Stir in cabbage and simmer, stirring
occasionally, until barley and vegetables are tender, about
15 minutes.
3 Off heat, stir in parsley, lemon juice, and remaining 1
tablespoon oil and season with salt and pepper to taste.
Drizzle individual portions with extra oil before serving.
(Soup can be refrigerated for up to 3 days.)