Farmhouse Vegetable and Barley Soup
"Most 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...."
INGREDIENTS
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1/8ounce dried porcini mushrooms
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8sprigs fresh parsley plus 3 tablespoons chopped
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4sprigs fresh thyme
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1 bay leaf
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2tablespoons unsalted butter
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1 1/2pounds leeks, white and light green parts sliced 1/2 inch thick and washed thoroughly
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2 carrots, peeled and cut into 1/2-inch pieces
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2 celery ribs, cut into 1/4-inch pieces
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1/3cup dry white wine
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2teaspoons soy sauce
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Salt and pepper
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6cups water
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4cups low-sodium chicken broth or vegetable broth
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1/2cup pearl barley
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1 garlic clove, peeled and smashed
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1 1/2pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
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1 turnip, peeled and cut into 3/4-inch pieces
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1 1/2cups chopped green cabbage
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1cup frozen peas
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1teaspoon lemon juice
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