Soup Cookbook

Directions

• In response to the person requesting barley soup recipes: I saw this today on the Ask Dr.
• Weil website at www.drweil.com.
• It called for 2 tablespoons olive oil which I substituted with broth or wine to saute the veggies in (or a slight nonstick oil spray ).
• I would probably use a pretty flavorful veggie stock since the seasoning in this recipe is minimal.
• .
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• Barley has been cultivated since the Stone Age and has been fermented to make beer since not long after that.
• Like other cereal grains — wheat, millet, oats, corn and rye — barley is a great source of fiber and carbohydrates, and can also be used to make cereal, bread and soup.
• Folk medicine uses barley in barley water, made by simply soaking barley in water, which is reputed to be a great tonic during convalescence.
• “Pearl” barley is the name of the grain when it’s been polished, after the husk and bran have been removed.
• It’s the form most commonly used in soups.
• Grains like barley keep well.
• Their bulk and comparative cheapness make them a useful staple, especially at this soup-worthy time of the year, so be sure to keep some in your cupboard.
• In a saucepan, combine the barley and 3 cups of vegetable stock.
• Bring to a boil over medium heat, cover, and simmer for 1 hour, or until the liquid is absorbed.
• Meanwhile, heat the saute liquid in a large pot and add the onion, carrots, celery, and mushrooms. Cover and sweat the vegetables for about 5 minutes, until they begin to soften.
• Add the remaining vegetable stock and simmer 30 minutes, covered.
• Add the barley and simmer 5 minutes more.
• Add salt to taste and ladle into bowls.
• Serve garnished with some chopped fresh parsley.
• Posted to fatfree digest V97 #285 by Kelly_Carney@amat.com on Dec 4, 1997