Recipe by Eat Your Vegetables!
This New York style mushroom barley soup is fast to make and super comforting in the winter. This recipe was adopted from Lorna Sass' Short-cut vegetarian cookbook.
Top Review by William (Uncle Bill) Anatooskin
I found this soup to have a good vegetable combination, however, very tasteless. In my opinion it requires some spices to enhance the flavor. It is somewhat suprising to me that you are a vegetarian foody and would post a recipe such as this without giving it a good tryout yourself. I made this soup a second time and added some various spices and the soup turned out super great. You may wish to reconsider your ingredients and re-submit. "Uncle Bill"
- 1 tablespoon olive oil
- 1 1⁄2 cups onions, coarsely chopped
- 1 1⁄2 teaspoons garlic, minced
- 6 cups boiling water
- 1⁄4 cup tomato paste
- 3 tablespoons instant vegetable stock powder
- 1⁄2 cup quick-cooking barley
- 1⁄2 ounce dried mushroom, sliced and rinsed
- 3 large carrots, trimmed and cut into 1/4-inch slices
- 2 large celery ribs, trimmed and cut into 1/4-inch slices
- 2 -3 teaspoons fresh dill
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 2 -4 tablespoons dry sherry (optional)
- 1 -2 teaspoon balsamic vinegar (optional)
- fresh ground black pepper
Directions See How It's Made
- In a large soup pot, heat the oil over medium heat. Saute the onions and garlic for 1 minute, stirring frequently.
- Add the boiling water, tomato paste, stock powder, barley, mushrooms, carrots, celery, 2 t dill, the thyme and salt. Stir well and bring to a boil. Cover, lower the heat, and simmer for 5 minutes.
- Taste and add up to 1 t more dill if you like. Cover and simmer until the vegetables and barley are tender, about 5 more minutes.
- If you wish, enhance the flavor with either sherr or balsamic vinegar, and add black peppr to taste.