Ingredients
Units Scale
- 2 Tbsp olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup peeled and chopped rutabaga
- 1 cup quartered mushrooms
- 1 Tbsp minced garlic
- 1 tsp fennel seeds
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup pearl barley
- 8 cups vegetable broth
- Chopped fresh parsley for garnish
Instructions
- Heat oil in a stock pot over medium-high heat. Add the onion, carrots, celery, rutabaga, mushrooms, and garlic to the pot and saute for 5 minutes. Add the fennel seeds, thyme, bay leaves, salt, and pepper, and cook for 2 minutes until the spices become fragrant.
- Tip in the barley and vegetable broth and bring to a boil. Lower the heat and simmer for 40-ish minutes until the barley is tender but still chewy. Follow the package directions if you are making the soup a day ahead and cooking the barley separately. Add the barley to the soup the day you are serving it.
- Serve the soup by ladling it into bowls and garnishing it with chopped parsley.
Keywords: vegetable soup with barley