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Pearl Barley Soup

Prep Time:

10 minutes

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 2 tbsp extra virgin olive oil

  • 1 onion , finely diced

  • 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4" cubes

  • 2 celery stems , chopped into 1cm / 0.4″ cubes

  • 2 small or 1 medium swede (US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g)

  • 150g / 5 oz white mushrooms , cut in 4 (larger ones cut into 6 or 8)

  • 2 garlic cloves , finely minced

  • 1/2 tsp fresh thyme , chopped (or 1/4 tsp dried)

  • 1/4 tsp ground coriander

  • 1/4 tsp ground fennel

  • 2 fresh bay leaves (or 1 dried)

  • 1 3/4 tsp cooking/kosher salt

  • 1/2 tsp black pepper

  • 1 cup pearl barley , NOT hulled barley

  • 1.75 litres / quarts vegetable stock , preferably homemade (it's so easy!) else low sodium store bought

  • 1 cup fresh parsley leaves

Preparation

Step 1


Rinse barley in a colander with cold tap water. Leave to drain for several minutes.


Step 2


Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.


Step 3


Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.


Step 4


Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.


Step 5


Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!








©recipetineats


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