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Thursday, October 2, 2008

Hearty Vegetable Soup

I got this lovely recipe as well as the pix off of recipezaar and tweaked it a bit. There are a few things I would/did change. First of all, it needs some garlic. Salt needs to be added after cooking for each individual taste. I'm thinking a great alternative would be to add some diced tomatoes and cut down on the water a bit. All in all this is a good vegetable soup. Oh yes, I would also add some kind of bullion or broth powder. If not, it lacks flavor.

3/4 cup pearl barley
11 cups vegetable (or beef) stock - divided
2 tablespoons oil
1-2 chopped onions
1/2 - 1 chopped large zucchini
2-3 chopped carrots
1-2 cups thinly sliced mushrooms
1-2 stalks chopped celery (I didn't use this time)
fresh ground pepper

Place 3 cups of the stock and the barley in a saucepan. Bring to boil then cover and simmer for 1 hour - or till liquid is absorbed.

Approx. 1/2 hour after barley has simmered, place oil and chopped veggies in skillet. Cook till mushrooms are nicely cooked and shrunken. Add remaining stock and pepper - simmer for at least 30 minutes uncovered.

Add in the barley and simmer for about 5 minutes longer (I skipped this step).

Let each person salt to their taste.

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