Name: Farmhouse Vegetable and Barley Soup
Total time: 1 h 45 min
Yield: Serves 6 to 8
Ingredients: 1/8 ounce dried porcini mushrooms; 8 sprigs fresh parsley plus 3 tablespoons chopped; 4 sprigs fresh thyme; 1 bay leaf; 2 tablespoons unsalted butter; 1 1/2 pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly; 2 carrots, peeled and cut into 1/2-inch pieces; 2 celery ribs, cut into 1/4-inch pieces; 1/3 cup dry white wine; 2 teaspoons soy sauce; Salt and pepper; 6 cups water; 4 cups low-sodium chicken broth or vegetable broth; 1/2 cup pearl barley; 1 garlic clove, peeled and smashed; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 turnip, peeled and cut into 3/4-inch pieces; 1 1/2 cups chopped green cabbage; 1 cup frozen peas; 1 teaspoon lemon juice

Farmhouse Vegetable and Barley Soup

By Lan Lam

Published on January 6, 2013

Time

1¾ hours

Yield

Serves 6 to 8

Ingredients

⅛ ounce dried porcini mushrooms8 sprigs fresh parsley plus 3 tablespoons chopped4 sprigs fresh thyme1 bay leaf2 tablespoons unsalted butter1 ½ pounds leeks, white and light green parts sliced ½ inch thick and washed thoroughly2 carrots, peeled and cut into ½-inch pieces2 celery ribs, cut into ¼-inch pieces⅓ cup dry white wine2 teaspoons soy sauceSalt and pepper6 cups water4 cups low-sodium chicken broth or vegetable broth½ cup pearl barley1 garlic clove, peeled and smashed1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces1 turnip, peeled and cut into ¾-inch pieces1 ½ cups chopped green cabbage1 cup frozen peas1 teaspoon lemon juice

Before You Begin

We prefer an acidic, un-oaked white wine such as sauvignon blanc for this recipe. We love the richness added by the Lemon-Thyme Butter (related), but the soup can also be garnished with crisp bacon, crumbled cheddar cheese, or croutons.

Instructions

Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.

Melt butter in large Dutch oven over medium heat. 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.

Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.

Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.

Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.