Description
A hearty and nutritious Pearl Barley Soup featuring a medley of fresh vegetables and aromatic herbs, simmered to perfection for a comforting and filling meal. This recipe highlights pearl barley cooked with swede, mushrooms, carrots, and celery in a flavorful vegetable broth, garnished with fresh parsley for a vibrant finish.
Ingredients
Vegetables
- 1 onion, finely diced
- 2 small or 1 large carrot (~200g / 7oz), peeled, chopped into 1cm (0.4") cubes
- 2 celery stems, chopped into 1cm (0.4") cubes
- 2 small or 1 medium swede (rutabaga), peeled, chopped into 1cm (0.4") cubes (~200g)
- 150g / 5 oz white mushrooms, cut into quarters (larger ones cut into 6 or 8)
- 2 garlic cloves, finely minced
- 1 cup fresh parsley leaves
Spices and Herbs
- 1/2 tsp fresh thyme, chopped (or 1/4 tsp dried)
- 1/4 tsp ground coriander
- 1/4 tsp ground fennel
- 2 fresh bay leaves (or 1 dried)
- 1 3/4 tsp cooking/kosher salt
- 1/2 tsp black pepper
Other Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup pearl barley (NOT hulled barley)
- 1.75 litres / quarts vegetable stock
Instructions
- Rinse the barley: Rinse the pearl barley thoroughly in a colander under cold tap water. Let it drain for several minutes to remove excess starch and impurities.
- Sauté the vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium-high heat. Add the finely diced onion, chopped carrot, celery, swede, quartered mushrooms, and minced garlic all at once. Cook and stir regularly for 5 minutes until the vegetables start to soften and release their aroma.
- Add herbs and spices: Sprinkle in the chopped fresh thyme (or dried), ground coriander, ground fennel, bay leaves, salt, and black pepper. Continue cooking for 1 minute to toast the spices and enhance their flavors.
- Simmer the soup: Pour in the rinsed pearl barley and vegetable stock. Stir well, bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 35 minutes until the barley is tender but still has a slight chew, without any hard center.
- Finish with parsley: Remove the pot from heat and stir in the fresh parsley leaves. This adds a fresh, bright flavor to the soup before serving. Ladle into bowls and enjoy warm.
- Store leftovers: To preserve the texture, strain the soup or use a slotted spoon to separate vegetables and barley from the broth before storing. This prevents the barley from absorbing all the liquid and becoming overly soft.
Notes
- Use pearl barley and NOT hulled barley for correct cooking time and texture.
- Swede is also known as rutabaga; it adds a subtle sweetness and earthiness to the soup.
- Keeping the barley and vegetables separate from the broth when storing helps maintain soup texture.
- You can substitute fresh thyme with dried thyme in half the quantity if fresh is unavailable.
- Vegetable stock can be homemade or store-bought; ensure it’s well-seasoned for best flavor.
