A flavorful vegetable and barley soup with mushrooms, fresh dill and fennel.
Recipe Ingredients:
- 1/2 cup pearl barley
- 5 1/2 cups water – divided use
- 1 tablespoon butter 2 cups minced onion
- 1 1/2 teaspoons salt
- 1 bay leaf
- 1 pound mushrooms, chopped
- 2 carrots, peeled and diced
- 1 celery rib, minced
- 6 tablespoons dry white wine (optional) – Not optional if the theme is alcohol
- 1 tablespoon lemon juice
- 1/2 cup minced fresh fennel (I used leek instread)
- 1 tablespoon fresh snipped dill
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- Optional sprinkle with toasted sunflower seeds before serving
Cooking Directions:
- In a small saucepan combine barley with 1½ cups of the water. Bring to a boil; cover, lower heat, and simmer until tender, 30 to 40 minutes.
- In a large, heavy stockpot melt butter; sauté onion with salt and bay leaf; cook over medium heat until onion begins to soften, 5 to 8 minutes.
- Add mushrooms, carrots and celery; cook over medium heat, stirring occasionally, for about 10 minutes. Add remaining 4 cups water, wine, lemon juice and barley. Lower heat to a gentle simmer, cover, and cook for about 30 minutes. The soup will thicken, add more water, if desired.
- Shortly before serving, stir in the fennel, dillweed, garlic and pepper. Taste to adjust seasonings.
Makes 6 servings.