Barley and Vegetable Soup

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Title: Barley and Vegetable Soup
Yield: 1 Servings


3/4 c Medium pearl barley
11 c Vegetable stock
2 tb Saute liquid (stock; wine or
1 1/2 c Chopped onion
1 c Chopped carrots
1/2 c Chopped celery
1 c Thinly sliced mushrooms
Salt to taste
1/2 bn Parsley

In response to the person requesting barley soup recipes: I saw this today
on the Ask Dr. Weil website at

It called for 2 tablespoons olive oil which I substituted with broth or
wine to saute the veggies in (or a slight nonstick oil spray ). I would
probably use a pretty flavorful veggie stock since the seasoning in this
recipe is minimal...

Barley has been cultivated since the Stone Age and has been fermented to
make beer since not long after that. Like other cereal grains -- wheat,
millet, oats, corn and rye -- barley is a great source of fiber and
carbohydrates, and can also be used to make cereal, bread and soup. Folk
medicine uses barley in barley water, made by simply soaking barley in
water, which is reputed to be a great tonic during convalescence. "Pearl"
barley is the name of the grain when it's been polished, after the husk and
bran have been removed. It's the form most commonly used in soups. Grains
like barley keep well. Their bulk and comparative cheapness make them a
useful staple, especially at this soup-worthy time of the year, so be sure
to keep some in your cupboard.

In a saucepan, combine the barley and 3 cups of vegetable stock. Bring to a
boil over medium heat, cover, and simmer for 1 hour, or until the liquid is

Meanwhile, heat the saute liquid in a large pot and add the onion, carrots,
celery, and mushrooms. Cover and sweat the vegetables for about 5 minutes,
until they begin to soften.

Add the remaining vegetable stock and simmer 30 minutes, covered.

Add the barley and simmer 5 minutes more. Add salt to taste and ladle into
bowls. Serve garnished with some chopped fresh parsley.
Posted to fatfree digest V97 #285 by on Dec 4, 1997