Warm Hearty Soup

[Guest guest]

Thought I would share this recipe from Dr Weil's newsletter today, although

he used canola oil which I would not recommend so I have changed it to EVOO.

I would also add a (bell) pepper to this and a bit of hot spice or maybe a

hot sauce like tabasco or even both especially with the weather being so cold

in many parts of the US and in the UK at the moment.

 

marianne

 

Tip: A Warm, Hearty Soup

As the solstice approaches, take the time to make some soup.

 

Barley and Vegetable Soup

 

3/4 cup pearl barley

11 cups vegetable stock (see recipe for <A

HREF= " http://www.drweil.com/app/cda/drw_cda.html-command=Recipe-pt=Recipe-recipe\

Id=2042 " >Roasted Vegetable Soup</A>)

2 tablespoons extra virgin olive oil

1 1/2 cups chopped onion

1 cup chopped carrots

1/2 cup chopped celery

1 cup thinly sliced mushrooms

Salt to taste

1/2 bunch parsley

 

1. 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.

2. 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.

3. Add the remaining vegetable stock and simmer 30 minutes, covered.

4. Add the barley and simmer 5 minutes more. Add salt to taste and ladle into

bowls. Serve garnished with chopped fresh parsley.