Barley and Vegetable Soup

Discussion in 'Food and nutrition' started by Tim Bowley, Mar 9, 2004.

  1. Tim Bowley

    Tim Bowley Guest

    Barley and Vegetable Soup

    makes enough for 6 hearty servings with plenty left over to
    freeze *pre chopping takes a lot of the hassle out of this
    one - I chop here and there and a day or two later voila!

    4 Tablespoons of butter 1 teaspoon of dried thyme 3 to 4
    large carrots, finely chopped 2 teaspoons of salt 2 medium
    onions, finely chopped black pepper to taste 2 leeks, finely
    chopped 2 Cups mushrooms, thinly sliced 4 celery stalks,
    finely chopped lemon juice 1 Cup heavy cream 9 Cups of
    chicken stock, fat skimmed 4 Tablespoons of minced chives
    1/2 cups of pearled barley nutmeg

    Melt 2 Tbsp butter in large pot. Saute carrots, onions leeks
    and celery for 6 to 7 minutes until tender, stirring
    frequently. Add minced garlic and saute another minute. Add
    stock, barley, thyme, salt and pepper. Simmer uncovered,
    over low heat, for one hour. Meanwhile, melt remaining
    butter in skillet, add mushrooms and sprinkling of lemon
    juice and saute until mushrooms are tender. Stir heavy cream
    into mushrooms and heat without boiling. After stock has
    simmered one hour, add mushroom/cream mixture and stir well.
    Serve hot with a sprinkle of chives and nutmeg in each bowl.
    You can also add stew meat, chicken, or hamburger to make it
    thicker and stew like.

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