BARLEY AND ROASTED-VEGETABLE SOUP
Categories Soup/Stew Mushroom Vegetable Roast Stew Low Fat Vegetarian Low/No Sugar Barley Bell Pepper Carrot Winter Healthy Vegan Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 15
Steps:
- 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. Peel garlic and reserve. Coarsely chop half of vegetables and reserve. Transfer garlic and remaining vegetables from sheet to large pot (reserve sheet).
- 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. Transfer vegetables in strainer to processor and puree until smooth; set aside.
- 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 slightly. Chill soup uncovered until cold, then cover and keep chilled. Rewarm over medium heat, thinning with additional broth if desired before serving.)
- Ladle soup into bowls. Sprinkle with parsley and serve.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
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kingsize okon
[email protected]This soup is too thick for my taste. I would add more broth next time.
Soni Poawai
[email protected]This soup is a little bland for my taste. I would add more spices next time.
Gracie-leigh Kilgallon
[email protected]I'm not a fan of barley, but I really liked the texture it added to this soup.
Lawrence Russell
[email protected]This soup is a great way to use up leftover roasted vegetables.
oharisi mudi
[email protected]I love the roasted vegetables in this soup. They give it a really nice smoky flavor.
Anees Ansari
[email protected]This soup is healthy and delicious. I feel good about feeding it to my family.
Dougie Hurst
[email protected]I'm a vegetarian and I'm always looking for new and interesting soup recipes. This one is definitely a keeper.
Mostafiz media
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use whatever vegetables I have on hand.
Naveed Naveed
[email protected]I made this soup for a potluck and it was a huge success. Everyone loved it!
Paddy O'Doyle
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and filling.
Ahad Ansari
[email protected]I'm not a huge fan of barley, but this soup was surprisingly good. The roasted vegetables were really flavorful, and the barley added a nice chewy texture.
Alana Lounsbury
[email protected]This soup was a hit with my family! The roasted vegetables added a delicious depth of flavor, and the barley gave it a nice, hearty texture. I will definitely be making this again.