Vegetable-Barley Soup
 
 
Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I've been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.
Author:
Ingredients
  • 4 C vegetable broth
  • 3-4 C water
  • ⅓ C pearled barley
  • 1 zucchini, sliced then quartered
  • 4 stalks celery, sliced
  • 2 C mushrooms, sliced/quartered
  • 3 medium carrots, sliced
  • 4 large green onions, sliced
  • ⅓ C light miso
  • ⅓ C sherry
  • 3 Tbs dried minced onion
  • 2 Tbs dried chives
  • 1 C fresh parsley, chopped
  • 1 tsp black pepper
  • ¾ C almond milk
Directions
  1. Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it's too thick. Stir in the parsley. Serve and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/04/21/vegetable-barley-soup/