Moosewood: Vegetable Barley Soup

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* Exported from MasterCook *

 

Vegetable Barley Soup

 

Recipe By : Moosewood Restaurant New Classics, page 65

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Potatoes

Soups And Stews Vegetables

*Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup raw hulled barley -- see note

7 cups water

3 tablespoons olive oil

2 cups chopped onions

1/4 teaspoon salt

1 1/2 cups cubed white potatoes

1/2 cup diced celery

1 cup diced red or yellow bell peppers

1 cup peeled and diced carrots

1 cup cut green beans -- (1-inch pieces)

1 cup cubed yellow or green summer squash

1 cup chopped mushrooms

1/4 teaspoon dried marjoram

1/2 teaspoon dried thyme

2 tablespoons dry sherry

3 tablespoons barley miso

ground black pepper -- to taste

1/3 cup chopped fresh parsley

chopped scallions

 

Serves 6. Total time: 1 1/4 to 1 1/2 hours.

 

During the cold-weather months, Moosewood cooks know to make an especially

large pot of this soup: both customers and staff always want big, steaming

bowls of it. Nothing beats lots of vegetables, rich miso-flavored stock,

and thick chewy barley, a substantive grain that helps our bodies generate

warmth and energy daring the long winter hours.

 

It's best to get the barley cooking first and then prepare the rest of the

ingredients for the soup. You may even want to cook the barley the day

before; then the soup can be made in about an hour.

 

Rinse the barley and place it in a medium saucepan with 3 cups of the

water. Bring to a boil, cover and simmer on low heat until tender, 1 1/4

to 1 1/2 hours. Drain.

 

Warm the oil in a large nonreactive soup pot. Add the onions and salt and

cook on medium-high heat, stirring occasionally, until lightly browned,

about 3 minutes. Meanwhile, heat the remaining 4 cups of water to simmer

in a saucepan.

 

Stir the potatoes, celery, bell peppers, carrots, green beans, squash, and

mushrooms into the onions until well coated with oil. Add the marjoram,

thyme, and sherry. Cook for 2 minutes more, stirring constantly.

 

Pour the simmering water into the soup pot. Ladle out 1/2 cup of water and

combine with the miso to form a smooth saucy paste; then return it to the

pot. Add pepper to taste, cover and simmer until the vegetables are

tender, about 15 minutes. Add the drained barley to the soup, stir in the

parsley, and cook for 5 minutes more. Serve topped with scallions.

 

Note: In case you have cooked barley on hand, 1/2 cup raw yields about 2

1/4 cups cooked.

 

PER 15-OUNCE SERVING: 274 CALORIES, 5.5 G PROTEIN, 8.3 G FAT, 46.5 G

CARBOHYDRATES, 1.2 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 39.4 MG

SODIUM, 7.5 G TOTAL DIETARY FIBER.

 

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