Vegan Farmhouse Vegetable and Barley Soup

Name: Vegan Farmhouse Vegetable and Barley Soup
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

10 comments

Vegetable and barley soup should be hearty and satisfying, with lots of vegetables accented by nutty, chewy grains of barley.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES6 to 8

TIME1¾ hours

Vegan Farmhouse Vegetable and Barley Soup

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

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 fla...

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