Farmhouse Vegetable and Barley Soup

Name: Farmhouse Vegetable and Barley Soup
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

42 comments

Appears in Cook's Illustrated November/December 2011, America's Test Kitchen TV

Richly flavored vegetable soup is no problem when you’ve fussed over homemade stock. For a weeknight version, we needed to get creative with pantry staples.

SERVES6 to 8

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

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 groun...

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