Farmhouse Vegetable and Barley Soup

From Cook's Illustrated No. 113

Ingredients:

• 1/8 oz dried porcini mushrooms
• 8 sprigs fresh parsley plus 3 Tbs chopped
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 Tbs unsalted butter
• 1 1/2 lbs leeks, white and light green parts sliced 1/2 inch think and washed thoroughly
• 2 carrots, peeled and cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/4-inch pieces
• 1/3 dry white wine
• 2 tsp soy sauce
• salt and pepper
• 6 cups water
• 4 cups low-sodium chicken broth or vegetable broth
• 1/2 cup pearl barley
• 1 garlic clove, peeled and smashed
• 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
• 1 turnip, peeled and cut into 3/4 inch pieces
• 1 1/2 cups chopped green cabbage
• 1 cup frozen peas
• 1 tsp lemon juice

Instructions:

1. Grind porcini with spice grinder until they resemble fine meal, 10 - 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce. and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil, Reduce heat to medium low and simmer, partially covered for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip and cabbage are tender, 18 - 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice and chopped parsley; season with salt and pepper to taste. Serve.

Serves 6 to 8

Prep and cook time: 1 hour