Vegetable Barley Soup
A super-hearty vegetable soup that will warm the cockles of your heart. Barley is simmered with various vegetables, white wine and dill. Perfect for the cold winter months.
Ingredients
Serves: 12
- 200g pearl barley
- 475ml water
- 15g butter
- 80g onion, finely chopped
- 1 teaspoon salt
- 2 bay leaves
- 2 carrots, chopped
- 2 sticks celery, chopped
- 125ml dry white wine
- 225g fresh mushrooms, chopped
- 2 teaspoons dried dill
- 1 teaspoon soy sauce
- 2 litres chicken stock
- ground black pepper to taste
Method
Prep:15min ›
Cook:2hr15min ›
Ready in:2hr30min
- Bring the barley and water to the boil in a saucepan over high heat. Cover, reduce heat to low and simmer until the barley is tender, about 30 minutes.
- Melt the butter in a large pot over medium heat. Stir in the onion, salt and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the carrots and celery; cook for 5 more minutes. Pour in the wine and bring to the boil over high heat. Add the mushrooms, dill, soy sauce, stock and cooked barley; season to taste with pepper. Bring to the boil; reduce heat to medium-low, cover and simmer 1 1/2 hours.
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Reviews & ratings
Average global rating:
(23)
Reviews in English (19)
This soup was okay, much better the next day. It was a little bland for our taste. The soy sauce was lost in the soup. If I make this again, I'll add at least a tablespoon of soy sauce and will add chicken. - 14 Jan 2010 (Review from Allrecipes US | Canada)
Excellent basic barley soup recipe. The (small) changes I made were to add some squash, no turkey, and red wine instead of wine. Seems to be a very forgiving recipe. - 03 Dec 2009 (Review from Allrecipes US | Canada)
I made this and added some chicken and it is great very tasty. - 13 Nov 2009 (Review from Allrecipes US | Canada)