Cooked - Pearl Barley Soup

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Pearl Barley Soup

4.0

2 tbsp extra virgin olive oil

1 onion (, finely diced)

2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)

2 celery stems (, chopped into 1cm / 0.4" cubes)

2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))

150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))

2 garlic cloves (, finely minced)

½ tsp fresh thyme (, chopped (or ¼ tsp dried))

¼ tsp ground coriander

¼ tsp ground fennel

2 fresh bay leaves ((or 1 dried))

1 ¾ tsp cooking/kosher salt

½ tsp black pepper

1 cup pearl barley (, NOT hulled barley (Note 2))

1.75 litres / quarts vegetable stock

1 cup fresh parsley leaves

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!
Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!

Course🍽️Main Course

Diets🌱Vegan...

Category🍲Soup

CuisineEuropean

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 51 weeks ago

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