Vegan Farmhouse Vegetable and Barley Soup | America's Test Kitchen

Name: Vegan Farmhouse Vegetable and Barley Soup | America's Test Kitchen
Total time: 105 min
Ingredients: 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

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Vegetable and barley soup should be hearty and satisfying, with lots of vegetables accented by nutty, chewy grains of barley.

Keywords

Soups
Grains
Vegetables
Vegan
Main Courses

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Ingredients

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