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Vegetable Soup Recipe
With Barley
Love The Flavors!
Delicious Restaurant Soup Recipe
I am delighted with the subtle blend of flavors in this restaurant soup recipe. This Vegetable Soup Recipe is a delicious restaurant soup recipe.
Vegetable Barley Soup Recipe
Preparation time: 30 minutes. Servings: 8.
Cooking Conversion Table
Ingredients:
1 l/2 tablespoons olive oil
1 cup chopped onions
1 l/2 teaspoon fresh, chopped garlic
1/4 teaspoon dried thyme or 1/2 whole branch fresh thyme
1/4 bay leaf
1 pound white mushrooms, cleaned and quartered (To clean mushrooms:
trim stems and wipe caps with a damp
paper towel. Do not wash under water
l/4 cup barley, uncooked
2 stalks chopped celery
2 large sliced carrots
6 cups of chicken stock
Salt and black pepper
Dash of nutmeg
1 tablespoon chopped parsley
Option: garnish with chopped green onion
Instructions:
Place oil in a large soup pot
Add onions and cook over low heat 10 minutes or until wilted
If using dried thyme, crush it to release the flavor, and add with the garlic and bay leaf
Add the mushrooms and cook for 20 minutes over medium heat, stirring
Add the barley, celery, carrots and broth
Bring to a boil, reduce heat to medium-low and simmer 25-30 minutes or until vegetables and barley are tender, skimming any foam that rises to the top
Remove thyme branch and bay leaf
Season to taste with salt, pepper and nutmeg
Stir in the parsley just before serving the soup
Ladle the soup into your soup bowls and if you like green onion, garnish the soup with a few and ENJOY!
If you like a thicker soup increase barley to 1/2 cup and add more carrots.
This vegetable barley restaurant soup recipe is made even better when served with
Dinner Rolls,
or
Bran Muffins,
or
Cornbread.
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Here's something else you can do with this restaurant soup recipe. For a totally vegetarian soup, substitute vegetable stock for the chicken stock and the soup will turn out just as fabulous! |
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ENJOY your restaurant vegetable soup recipe and the company of those you share it with!
Donna
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