Barley & Ros. Vev. Soup
by Foodie#27639
15 Oct 2001
This recipe has been viewed 11508 times
An energy packed vegetable soup recipe, Barley & ros. vev. Soup has barley cooked till tender along with herb like bay leaf. A thick brothy soup, barley and ros soup is imply amazing and can be enjoyed as a complete meal.
Barley & Ros. Vev. Soup recipe - How to make Barley & Ros. Vev. Soup
Preparation Time: 15 minu. Cooking Time: 20 minu. Total Time:
2 tsp oil
600 gms plum tomatoes, halved lengthwise
3 (about 200g.) medium sized carrots, peeled and quartered
150 to 50 gms fresh crimini mushrooms, thickly sliced
1 large sized onion, cut into wedges
1 red capsicum, cut into cubes
1 medium sized zucchini, trimmed, halved lengthwise
2 tbsp olive oil
8 cups (or more) canned vegetable broth
3 large fresh thyme springs
1 bayleaf (tejpatta)
1 cup barley (jau)
chopped fresh parsley
Method
- Preheat oven to 400°f. spray large rimmed baking sheet with nonstick spray. arrange tomatoes and next 6 ingredients on sheet. drizzle with oil; sprinkle with salt and pepper. roast until vegetables are tender and brown around edges, stirring occasionally, about 55 minutes. coarsely chop half of vegetables and reserve. transfer remaining vegetables
- Add 1/2 cup vegetable broth to baking sheet and scrape up browned bits; add to pot with vegetables. add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot. bring to boil. reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes. pour vegetables and broth into large strainer set over bowl. trans
- Return broth and bay leaf to pot; add barley and bring to boil. reduce heat to medium; cover and simmer until barley is tender, about 40 minutes. add reserved vegetable puree and chopped vegetables to pot; simmer until soup thickens and flavors blend, about 10 minutes. season soup to taste with salt and pepper. (can be made 1 day ahead. cool soup s
- Ladle soup into bowls. sprinkle with parsley and serve.
- Makes 4 main-course servings
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