Vegetable Soup Recipe
Delicious Restaurant Soup Recipe
This Vegetable Soup
Recipe is a delicious restaurant soup recipe.
You'll be delighted with the subtle blend of flavors in this restaurant
Vegetable Soup Recipe
Favorite Restaurant Soup Recipe
Preparation time: 30 minutes. Servings: 8.
- 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
- 1/4 bay leaf
- 1 pound white mushrooms, cleaned and quartered or thin sliced regular mushrooms
- 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
with chopped green onion
- Place oil in a large soup pot
- Add onions and cook over low heat 10 minutes or
- 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
If you like a thicker
soup increase barley to 1/2 cup and add more carrots.
This vegetable barley restaurant soup recipe is enhanced
when served with dinner rolls or cornbread!
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 and the company of those you share it with!
Did you know? Barley is a wonderfully versatile cereal grain with a rich
nut-like flavor and an appealing chewy, pasta-like consistency. Its appearance
resembles wheat berries, although it is slightly lighter in color.
Sprouted barley is naturally high in maltose, a sugar that
serves as the basis for both malt syrup sweetener.
When fermented, barley is used as an ingredient in beer and
other alcoholic beverages.