2 Tbs. Olive Oil 1 Onion, medium dice 3 Carrots, medium dice 2 Celery Stalks, medium dice 2 Tbs. Chopped Garlic
16 Ounces White Mushrooms
Wipe mushrooms clean with a dish towel.
Cut into medium size slices
1.5 Cups Crushed Tomatoes 1 Potato, peel and dice 1 tsp. Thyme, dry leaf 3/4 tsp. Rosemary, dry 1/4 tsp. Black Pepper, ground 1/4 tsp. Salt 12 Cups Vegetable Stock
Place oil, onion, carrot, mushrooms and celery into a large pot.
Cook vegetables for a couple of minutes over medium heat.
Add garlic and cook for another few minutes.
You should be siring the vegetables most of the time.
After about eight minutes the vegetables will look wilted and just begin to pick up some brown color.
At this time you need to add the other ingredients.
Add tomato, potato, herbs and spices to the pot.
Add 12 cups of vegetable stock.
Bring everything to a boil and turn heat down to a medium simmer.
Simmer the soup for about half an hour.
Check to see that potato and carrot are soft.
The barley in this photo has been cooking for about 45 minutes.
It is just turning soft, but is not ready yet.
When soup has been cooking for half an hour, add the barley and any liquid from the barley pot to the soup.
Continue to simmer the soup for another 20 to 25 minutes.
The soup is ready when the barley is cooked soft and has opened up all the way.
Use a small spoon to remove any foam that has risen to the top of the soup.
Taste soup and add a bit more pepper and salt if needed.
Serve.
New Taste Thinking:
This is another soup recipe that makes quite a lot of soup. The soup freezes well and you can always give some to a friend. It is hard to believe that a vegan soup like this one can taste so good. I made Beef-Barley soup for many years in my restaurant with large chunks of beef. I honestly like this meatless version better.
Serving Size 3/4 Cup Servings Per Recipe 25 Calories 94 Calories from Fat 12 Total Fat 1g
Saturated Fat 0g Trans Fat 0g Cholesterol 0mg
Sodium 506mg Total Carbohydrate 19g Dietary Fiber 3g Sugars 2g
Protein 3g
