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Ingredients
3/4 Cup pearl barley
11 Cups vegetable stock (see recipe for Roasted Vegetable Soup)
2 Tablespoons extra-virgin olive oil
1 1/2 Cups onion, chopped
1 Cup carrots, chopped
1/2 Cup celery, chopped
1 Cup mushrooms, thinly sliced
Salt to taste
1/2 Bunch parsley
Instructions
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 olive oil in a large pot and add the onion, carrots, celery, and mushrooms. Cover and cook 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 chopped fresh parsley.