Vegan Farmhouse Vegetable and Barley Soup

americastestkitchen.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

8 sprigs fresh parsley, plus 3 tablespoons chopped

4 sprigs fresh thyme

1 bay leaf

⅛ ounces dried porcini mushrooms

2 tablespoons vegetable oil

1½ pounds leeks, white and light green parts only, halved lengthwise, sliced ½ inch thick, and washed thoroughly

2 carrots, peeled and cut into ½-inch pieces

2 celery ribs, cut into ¼-inch pieces

⅓ cup dry white wine

2 teaspoons soy sauce

Salt and pepper

6 cups water

4 cups vegetable broth

½ cup pearl barley

1 garlic clove, peeled and smashed

1½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces

8 ounces turnips, peeled and cut into ¾-inch pieces

1½ cups chopped green cabbage

1 cup frozen peas

1 teaspoon lemon juice

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer