veg meat & potatoes: Mushroom Barley Soup

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* Exported from MasterCook *

 

Mushroom Barley Soup

 

Recipe By : Vegetarian Meat & Potatoes Cookbook, by Robertson, p 43

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

2 washed well and chopped leeks -- white part only

1 chopped celery stalk -- (including leaves).

1 cup barley

5 cups vegetable stock

(see separate recipe)

OR water

2 tablespoons dry white wine

1 bay leaf

8 ounces while button mushrooms -- sliced

2 tablespoons minted fresh parsley leaves

1 tablespoon minced fresh thyme leaves

OR 1 1/2 teaspoons dried

Salt and freshly ground black pepper

 

Serves 4

 

Barley adds stick-to-your-ribs goodness to this warming winter soup that is

enjoyed throughout Eastern Europe. Regular white mushrooms allow the

subtle nuttiness of the barley to come through. Dry vermouth can be

substituted for the white wine to add a more sophisticated flavor.

 

1. Heat the oil in a large saucepan over medium heat. Add the leeks and

celery, cover, and cook, stirring a few times, until softened, about 5

minutes. Add the barley, stock, wine, and bay leaf, cover, and simmer for

15 minutes.

 

2. Stir in the mushrooms, parsley, and thyme. Season with salt and pepper

to taste and cook, uncovered, until the barley is tender, about 10 minutes

longer. Remove and discard the bay leaf before serving.

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