Barley & Ros. Vev. Soup
Added to 2 cookbooks
This recipe has been viewed 6070 times
An energy packed vegetable soup recipe, Barley & ros. vev. Soup has barley cooked till tender along with herb like bay leaf. A thick brothy soup, barley and ros soup is imply amazing and can be enjoyed as a complete meal.
- Preheat oven to 400°f. spray large rimmed baking sheet with nonstick spray. arrange tomatoes and next 6 ingredients on sheet. drizzle with oil; sprinkle with salt and pepper. roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes. coarsely chop half of vegetables and reserve. transfer remaining vegetables
- Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables. add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot. bring to boil. reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes. pour vegetables and broth into large strainer set over bowl. trans
- Return broth and bay leaf to pot; add barley and bring to boil. reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes. season soup to taste with salt and pepper. (can be made 1 day ahead. cool soup s
- Ladle soup into bowls. sprinkle with parsley and serve.
- Makes 4 main-course servings
This recipe was contributed by Foodie#27639 on 15 Oct 2001
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