Dilled-Vegetable Barley Soup
A flavorful vegetable and barley soup with mushrooms, fresh dillweed and fennel.
1/2 cup pearl barley
5 1/2 cups water - divided use
1 tablespoon butter
2 cups minced onion
1 1/2 teaspoons salt
1 bay leaf
1 pound mushrooms, chopped
2 carrots, peeled and diced
1 celery rib, minced
6 tablespoons dry white wine (optional)
1 tablespoon lemon juice
1/2 cup minced fresh fennel
1 tablespoon fresh snipped dillweed
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
- In a small saucepan combine barley with 1½ cups of the water. Bring to a boil; cover, lower heat, and simmer until tender, 30 to 40 minutes.
- In a large, heavy stockpot melt butter; sauté onion with salt and bay leaf; cook over medium heat until onion begins to soften, 5 to 8 minutes.
- Add mushrooms, carrots and celery; cook over medium heat, stirring occasionally, for about 10 minutes. Add remaining 4 cups water, wine, lemon juice and barley. Lower heat to a gentle simmer, cover, and cook for about 30 minutes. The soup will thicken, add more water, if desired.
- Shortly before serving, stir in the fennel, dillweed, garlic and pepper. Taste to adjust seasonings.
Makes 6 servings.