Vegetable Barley Soup

Ingredients

Soup

• 1/4 Ounce dried porcini mushrooms, rinsed
• 8 Sprigs fresh parsley, plus 3 tablespoons minced parsley
• 4 Sprigs fresh thyme
• 1 Bay leaf
• 2 Tablespoons unsalted butter
• 1 1/2 Pounds leeks, white and light parts only, washed well and sliced 1/2 inch thick
• 2 Carrots, peeled and sliced 1/2 inch thick
• 2 Ribs celery, sliced 1/4 inch thick
• 1/2 Cup dry white wine
• 2 Teaspoons soy sauce
• Coarse salt and freshly ground pepper
• 4 Cups low-sodium vegetable broth
• 1/2 Cup pearl barley
• 1 Clove garlic, 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

Lemon-thyme butter (optional)

• 6 Tablespoons unsalted butter, softened
• 1 Tablespoon minced fresh thyme
• 3/4 Teaspoon finely grated lemon zest, plus 1/4 teaspoon juice
• Pinch Salt

Herbed Croutons (optional)

• 1 Tablespoon unsalted butter
• 1 Teaspoon minced fresh parsley
• 1 Teaspoon minced fresh thyme
• 4 Slices hearty white sandwich bread, cut into 1/2 inch pieces
• Coarse salt and freshly ground pepper

Directions

Lemon-Thyme Butter

Make optional lemon-thyme butter: combine butter, thyme and lemon zest in a bowl.

Herbed Croutons

In a 10-inch skillet over medium heat, melt butter. Stir in parsley and thyme and cook for just about 20 seconds, stirring constantly. Stir in bread and coat, stirring frequently, until the bread is a light golden brown, 5-10 minutes. Add salt and pepper to taste.

Soup Directions

1. Using a spice grinder, coffee grinder or microplane grater, grind the dried mushroom into a fine powder. Measure out 2 teaspoons of the powder, reserving the rest for a later use. Tie parsley sprigs, thyme sprigs and bay leaf together with kitchen twine.
2. In a large dutch oven over medium heat, melt butter. Stir in leeks, carrots, celery, wine, soy sauce and about 1 teaspoons of salt. Cook for about 10 minutes, stirring occasionally, until all the liquid has evaporated and the celery has softened.
3. Pour 6 cups water and broth over soup. Add in mushroom powder, herb bundle and garlic. Turn up the heat to high and bring to a boil. Once it is boiling, turn the heat down to medium-low and simmer for about 25 minutes, partially covered.
4. Add in potatoes, turnip and cabbage and return to a simmer. Cook for about 20 minutes, or until the barley, cabbage, potatoes and turnip are tender.
5. Remove from heat. Carefully remove herb bundle from soup. Add peas, lemon juice and minced parsley and stir; season with a little salt and pepper to taste, if desired. Serve with lemon-thyme butter and croutons on the side.

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