I'm Crazee for Barley Mushroom Veggie Soup |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This is a healthy, whole grain, full of high fiber vegetable soup that is so delicious to boot! So pull up a chair and go crazee with me-over the soup of course! Great served with a nice crusty bread and a salad. Can be made in the Crock-Pot. Ingredients:
1/2 cup dried porcini mushrooms |
1 -2 tablespoon olive oil or 1 -2 tablespoon margarine |
2 -3 garlic cloves, finely chopped |
1 cup chopped leek |
2 medium parsnips, peeled and chopped (or carrots) |
1 stalk celery, chopped |
7 cups vegetable broth, divided (or chicken broth) |
1 1/2 cups fresh mushrooms, sliced (portobella or button) |
1 cup lentils, rinsed |
1/2 cup pearl barley |
1 tablespoon tomato paste |
1 1/2 teaspoons dried thyme |
1 teaspoon curry powder |
1 bay leaf |
1 tablespoon finely chopped italian parsley |
2 tablespoons fresh lime juice |
1 tablespoon worcestershire sauce |
1 teaspoon salt |
1/2 teaspoon black pepper |
parsley, chopped (to garnish) |
Directions:
1. In a small bowl, cover dried porcini mushrooms with hot water. Let sit about 10 minutes, till mushrooms are soft. Drain, reserving soaking water. Chop mushrooms. Set aside.
2. In a large skillet, add olive oil(or margarine) and saute garlic and leeks over medium high heat about 4 minutes.
3. Add parsnips and celery and saute 3 more minutes. Place leek/parsnip mixture into crockpot.
4. Add the portobella(or button) mushrooms to skillet and saute about 4-5 minutes. Add to crockpot.
5. Add 6 cups of the broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and parsley to crockpot.
6. Add sliced porcini mushrooms, along with soaking water to crock-pot.
7. Cook on high 2-4 hours, until vegetables are nice and tender, and lentils and barley are cooked.
8. Blend in the 1 cup remaining broth, lemon juice, Worcestershire sauce, salt and pepper. Remove bay leaf .
9. Ladle soup into bowls. Garnish with parsley and serve. Enjoy!
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