Barley Soup with Mushrooms

Ingredients:

  • 1 tbsp olive oil, extra virgin
  • 1 onion (diced small)
  • 3 carrots (medium, diced small)
  • 2 stalks celery (diced small)
  • 2 garlic cloves (minced)
  • 8 cups vegetable stock
  • 2 cups water
  • 1 cup barley
  • 1 cup red lentils (pre-cooked)
  • 1 bay leaf
  • 1⅝ tsp dill weed
  • ⅝ tsp black pepper
  • 1 tsp salt
  • ⅝ lb mushrooms (sliced)
  • 2 tbsp lime juice (approx)

Instructions:

 
  1. Heat oil in a 3 or 4 quart soup pot, saute onion until soft and clear. 
  2. Add garlic and saute another minute.
  3. Add carrot, celery, potato, garlic and cook 5 minutes over medium heat.
  4. Add bay leaf, dill, salt and pepper. Mix thoroughly.
  5. Add vegetable stock, water, barley and red lentils. Bring to boil, reduce heat, and simmer partially covered, 1 1/2 to 2 hours, until barley is tender.
  6. Add mushrooms. Simmer 15 more minutes.
  7. Add lime juice to taste

Note: The barley can be partially pre-cooked to reduce the cooking time to 45 minutes.  We pre-cook the barley in a pressure cooker for about 20 minutes at medium pressure.  If precooking these ingedients, reduce volume of liquid at step 3 appropriately.

Can do a 1.5x recipe.

Servings: 8

Source: Jewish Vegetarian Year Cookbook - p. 44