Name: Vegan Farmhouse Vegetable and Barley Soup
Total time: 1 h 45 min
Yield: Serves 6 to 8
Ingredients: 8 sprigs fresh parsley plus 3 tablespoons chopped; 4 sprigs fresh thyme; 1 bay leaf; ⅛ ounces dried porcini mushrooms; 2 tablespoons vegetable oil; 1½ pounds leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly; 2 carrots, peeled and cut into ½-inch pieces; 2 celery ribs, cut into ¼-inch pieces; ⅓ cup dry white wine; 2 teaspoons soy sauce; Salt and pepper; 6 cups water; 4 cups vegetable broth; ½ cup pearl barley; 1 garlic clove, peeled and smashed; 1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces; 8 ounces turnips, peeled and cut into ¾-inch pieces; 1½ cups chopped green cabbage; 1 cup frozen peas; 1 teaspoon lemon juice

Why This Recipe Works

We started by simmering leeks, carrots, and celery in a combination of wine and soy sauce until we had a potent aromatic backbone for our soup. Then we added the barley along with broth and water, dried porcini mushrooms for supersavory flavor, and herbs for freshness. As the barley softened, the mushrooms and herbs infused the broth with their respective flavors and the grain's starch contributed body. Next, we added more vegetables—chunks of Yukon Gold potatoes, turnip, and some cabbage provided substance. Once all the vegetables were tender, we stirred in some frozen peas, lemon juice, and parsley for a pop of bright flavor.

Before You Begin

We prefer an acidic, unoaked white wine such as Sauvignon Blanc for this recipe. We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base.

Instructions

Using kitchen twine, tie parsley sprigs, thyme sprigs, and bay leaf together. Grind porcini in spice grinder until finely ground.

Heat oil in Dutch oven over medium heat until shimmering. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes. Stir in water, broth, barley, garlic, herb bundle, and ground porcini. Increase heat to high and bring to boil. Reduce heat to medium-low and simmer gently, partially covered, for 25 minutes.

Stir in potatoes, turnip, and cabbage and simmer until barley and vegetables are tender, 18 to 20 minutes. Off heat, discard herb bundle. Stir in peas, lemon juice, and chopped parsley. Season with salt and pepper to taste, and serve.