Pearl Barley Soup

Name: Pearl Barley Soup
Total time: 55 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 tbsp extra virgin olive oil; 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 ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1)); 150 g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8)); 2 g arlic cloves (, finely minced); 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; 1 cup pearl barley (, NOT hulled barley (Note 2)); 1.75 litres / quarts vegetable stock; 1 cup fresh parsley leaves

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and b

⏱️ 55 menit 🔪 Persiapan: 10 menit 🔥 Masak: 45 menit 📊 Sedang ⭐ 5.0 (30) 👁️ 19 dilihat

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Foto: RecipeTin Eats

Bahan-bahan

4 porsi

2 tbsp extra virgin olive oil
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 ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
150 g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
2 g arlic cloves (, finely minced)
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
1 cup pearl barley (, NOT hulled barley (Note 2))
1.75 litres / quarts vegetable stock
1 cup fresh parsley leaves

Langkah-langkah

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!
Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!