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Farmhouse Vegetable and Barley Soup

kept byDAPHNE
recipe byCooks Illustrated

ExaMost 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 ground dried porcini mushrooms. These ingredients added a savory, almost meaty flavor to the soup base. To make the soup more filling, we added barley to the hearty combination of carrots, potatoes, leeks, cabbage, and turnips.mple: I love this... Next time...


1/8ounce dried porcini mushrooms
8sprigs fresh parsley plus 3 tablespoons chopped
4sprigs fresh thyme
1 bay leaf
2tablespoons unsalted butter
1 1/2pounds 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
1/3cup dry white wine
2teaspoons soy sauce
Salt and pepper
6cups water
4cups low-sodium chicken broth or vegetable broth
1/2cup pearl barley
1 garlic clove, peeled and smashed
1 1/2pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 turnip, peeled and cut into 3/4-inch pieces
1 1/2cups chopped green cabbage
1cup frozen peas
1teaspoon lemon juice



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