VEGETABLE AND BARLEY SOUP
List of Ingredients
2 tablespoons minced garlic
1/2 cup chopped red onion
1/2 cup chopped yellow onion
6 tablespoons chopped sun-dried tomatoes (not marinated)
1 cup chopped red bell pepper
2 tablespoons olive oil
2 cups sliced button mushrooms
1/2 cup sliced fresh shiitake mushrooms
2 tablespoons crumbled dried porcini or black-trumpet mushrooms
8 cups water, divided
6 tablespoons dry red wine
1 cup diced tomatoes
1 cup sliced celery
1 1/4 cups sliced carrots
1/2 cup quartered green beans
1/2 cup sliced yellow squash
1/2 cup sliced zucchini
2 tablespoons Dijon mustard
3 bay leaves
3/4 teaspoon ground white pepper or more to taste
1/2 teaspoon kosher salt or more to taste
1/2 cup tomato paste
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
3/8 teaspoon dried dill
1 1/8 teaspoons dried oregano
1/4 cup barley
2 tablespoons dried lentils
1/4 cup chopped parsley
1/4 cup chopped fresh basil
Recipe
In a stockpot or Dutch oven, saute garlic, onions, sun-dried tomatoes
and bell pepper in olive oil until onions turn clear. (Do not brown.)
Add mushrooms and 2 cups water; bring to a full boil. Add wine;
cover, reduce heat and simmer about 20 minutes.
Add remaining 6 cups water, tomatoes, celery, carrots, green beans,
yellow squash, zucchini, mustard, bay leaves, pepper, salt, tomato
paste, dried basil, thyme, dill, oregano, barley, lentils, parsley
and fresh basil. Bring to a full boil. Reduce heat, cover and simmer,
stirring often to prevent sticking, until vegetables are tender and
barley is fully cooked, 1 1/2 to 2 hours. Taste; add salt or pepper
if desired. Remove bay leaves.
Yield: about 12 cups.
Cafe Madeleine, Piper Palm House, posted by Jamie Rahm on restaurant-recipes
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