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From America's Test Kitchen Season 13: Simple & Satisfying Vegetable Mains
Most recipes for hearty winter vegetable soups, it turns out, are neither quick nor easy. For a satisfying soup that doesn’t take the better part of a day to make, we started with canned vegetable broth. To this we added soy sauce and ground dried porcini mushrooms. These ingredients added a savory, almost meaty flavor to the soup base. To make the soup more filling, we added barley to the hearty combination of carrots, potatoes, leeks, cabbage, and turnips.
Serves 6 to 8
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.
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