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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe is so old I don't remember where i got it. I've modified it to be vegetarian, but use beef broth instead of vegetable if you prefer. I make this every winter. It makes a huge pot which is good because it is so delicious! Ingredients:
2 tablespoons vegetable oil |
3 medium carrots, pared & cut into 1/2 inch slices |
3 medium parsnips, pared & cut into 1/2 inch slices |
3 celery ribs, cut into 1/2 inch slices |
1 medium onion, coarsely chopped |
2 garlic cloves, crushed |
1 teaspoon dried thyme leaves, crumbled |
1/2 cup whole barley |
1/2 cup wild rice, rinsed |
7 cups vegetable broth |
3 small potatoes, peeled & cut into 1/2 inch cubes |
1 medium tomato, peeled & diced |
6 ounces fresh spinach, trimmed, rinsed, torn into bite-sized pieces |
salt & freshly ground black pepper |
Directions:
1. Heat oil in large Dutch oven over medium heat. Add carrots, parsnips, celery, onion, garlic, and thyme. Cook, stirring frequently, until slightly softened, 5 minutes.
2. Add barley and rice; stir to coat. Stir in broth, 2 cups of water, the potatoes, and tomato. Cover and bring to boiling. Reduce heat to medium-low; simmer covered, skimming and stirring occasionally, 1 hour.
3. Stir in spinach, salt & pepper; simmer covered 3 minutes. Serve hot.
4. To reheat leftovers, add broth and/or water if soup has thickened, and correct seasonings.
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