Apple Barley Soup
Barley And Herb Soup
Barley And Mushroom Soup
Barley And Vegetable Soup
Barley Cream Soup
Barley-Leek Soup
Potato-Barley Soup


Apple Barley Soup
6 servings

2 large Onions, thinly sliced
2 Tbsp Vegetable oil
3 1/2 cup Vegetable stock
1 1/2 cup Apple cider
1/3 cup Pearl barley
2 large Carrots, diced
1 tsp Thyme
1/4 tsp Dried marjoram
1 ea Bay leaf
2 cup Unpeeled chopped apples
1/4 cup Fresh parsley, minced
1 Tbsp Lemon juice
1/4 tsp Salt

In a small soup pot, saute onions in oil over medium heat for 5
minutes, stirring constantly. Reduce heat, cover and cook, stirring
frequently for 10 min.or until onions are browned. Add stock, cider,
barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one
hour or until barley is tender. Add apples, parsley and lemon juice.
Cook for 5 minutes or until apples are slightly soft. Discard bay
leaf and serve.


Barley and Herb Soup

125 g (1/4 lb) pearl barley
750 g (1.5 lb) fresh herbs, equal portions of parsley, spinach, chive,
dill
and coriander
125 g (1/4 lb) garbanzo beans
125 g (1/4 lb) red kidney beans
125 g (1/4 lb) lentils
1/4 cup white rice
3 to 4 medium onions
3 cups thick vegetable broth
1 tsp turmeric
salt and pepper

Soak all beans together for several hours, preferably overnight. Soak rice
and barley together for several hours, preferably overnight. Cook the
beans with enough water to cover for an hour over low heat. Then add rice
and barley. Stir occasionally. Clean the herbs removing coarse stems,
wash, dry and chop finely. Add the herbs after 1/2 hour and continue to
cook over low heat. Don't forget to stir occasionally. Simmer for a
further 2 to 3 hours until all ingredients are tender and well blended.
The outcome should be thick and not watery. Remove from heat, adding
enough of the broth until desired consistency, salt and pepper and stir.
Dish up into a serving dish. Slice the onions and fry in a little oil
until it turns golden brown. Add mint and turmeric and stir. Garnish the
soup with the onion mixture.


Barley and Mushroom Soup

1/2 cup raw pearled barley
6 1/2 cup stock or water
1/2 tsp salt
3 - 4 Tbsp tamari
3 - 4 Tbsp dry sherry
3 Tbsp oil
2 cloves minced garlic
1 heaping cup chopped onions
1 pound fresh mushrooms sliced
freshly ground black pepper

Cook barley in the 1 1/2 cup of stock or water until tender (cook it right
in the soup kettle). Add remaining stock or water, tamari and sherry.
Saute onions and garlic in oil . When they soften, add mushrooms and 1/2 t
salt. When all is tender add to barley, being sure to include the liquid
the vegetables expressed while cooking. Give it a generous grinding of
black pepper and simmer 20 minutes, covered, over the lowest possible
heat. Taste to correct seasoning.


Barley and Vegetable Soup

1/2 cup pearl barley
3 Tbsp. Vegetable oil
1 Lb. Fresh Mushrooms, thinly sliced
5 Large carrots, peeled, cut into thin rounds
1 onion, chopped
6 cups vegetable stock
salt, pepper to taste
4 Tbsp. fresh dill, chopped (or 2 tsp. dried)
2 Tbsp. Lemon Juice

In medium bowl, place barley and cover with hot water. Let
stand about 20 minutes; drain. In large pot, heat oil,
add vegetables and saute five to seven minutes. Add barley, stock, salt,
pepper and half of dill. Reduce heat to low, cover and cook 45 minutes.
Add lemon juice and remaining dill. Adjust seasonings. Serves six.



Barley Cream Soup

1 medium onion
3 sticks celery
1 carrot
2 tablespoons vegetable oil
2 pints (1.1 litres) stock or water
2 oz (55g) pot barley
Seasoning
Small teaspoon yeast extract

Peel and chop the onion, cut the celery and carrot into small pieces and
fry with the onion in the oil for about 10 minutes. Add the stock and
barley and simmer until the barley is soft - about 1-2 hours. Sieve or
liquidize and return to the pan, add seasoning, yeast extract and decorate
with chopped parsley or watercress leaves.

Vegan Cooking
By Eva Batts


Barley-Leek Soup

2 Tbsp Olive Oil
1/2 stem Rosemary, fresh (or 1 tsp. dried)
3 leaves Basil, fresh (or 1-2 tsp. dried)
1/2 White Onion, medium (finely diced)
1 Leek, medium (only the white part; diced)
2 stalks Celery (chopped thinly)
3 - 4 Carrots, small or medium)
to taste Salt and White Pepper
30 - 40 oz. vegetable Broth
1/8 - 1/4 cup Barley

Heat the oil in a soup pot. . Add the minced rosemary, basil and onions.
Stir frequently and cook until the onions become translucent. Add the
chopped leek, celery and carrot. Stir occasionally and cook for 4 - 5
minutes. Add a bit of salt and pepper to taste. Once vegetables and herbs
have had a chance to cook together and mingle their flavours, add the
broth. Bring to a boil and reduce the liquid to a simmer. Note where the
height of the liquid is on the side of the pot. Add barley. Simmer for 1
hour. Add water to the pot, to bring the level back up to where it was
after the broth was first added. Bring back to a boil and let it cook at a
boil for 3 - 4 more minutes. Serve. This recipe serves 4 - 6.



Potato-Barley Soup
6 servings

1 large Onion; diced
2 Celery stalks; diced
4 Garlic cloves; minced
1/4 cup Vegetable oil
3 qt vegetable stock
1/2 cup Pearl barley; rinsed
2 Carrots; diced
2 large Idaho potatoes
- peeled and diced
1/4 tsp Pepper
Salt to taste

Saute the onion, celery and garlic in oil until the vegetables become
translucent. Add the stock, barley and carrots. Simmer gently, stirring
occasionally, about 2 hours. Add the potatoes after the soup has cooked 1
hour. If the soup gets too thick, add more stock or water. Taste for
seasoning and add salt and pepper as needed.

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