Barley & Ros. Vev. Soup

by Foodie#27639

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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.

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Barley & Ros. Vev. Soup recipe - How to make Barley & Ros. Vev. Soup

Tags

Soups

Preparation Time: 15 minu. Cooking Time: 20 minu. Total Time: 0 mins 4
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Ingredients

2 tsp oil
600 gms plum tomatoes, halved lengthwise
3 (about 200g.) medium sized carrots, peeled and quartered
150 to 50 gms fresh crimini mushrooms, thickly sliced
1 large sized onion, cut into wedges
1 red capsicum, cut into cubes
1 medium sized zucchini, trimmed, halved lengthwise
2 tbsp olive oil
8 cups (or more) canned vegetable broth
3 large fresh thyme springs
1 bayleaf (tejpatta)
1 cup barley (jau)
chopped fresh parsley

Method

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