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Dilled-Vegetable Barley Soup


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Why I Love This Recipe

This is my aunt's recipe for a very simple, yet satisfying soup.


Ingredients You'll Need

1/2 cup raw pearl barley
1 cup water
1 tablespoon butter
1/2 cup minced onion
1 teaspoon salt
1 bay leaf
1/4 pound mushrooms, chopped
1 carrot, peeled and diced
1 celery rib, minced
6 tablespoons dry white wine
1 1/2 teaspoons dried (2-3 tablespoons fresh) dill weed
1 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1 teaspoon soy sauce


Directions

Place barley and one cup of water together in a small pan. Bring to a boil, cover, and lower heat to simmer. Cook about 30 minutes, or until tender.


Remove from heat.


In a large soup pot, saute the onion, garlic, salt & bay leaf in butter until soft and clear. Add carrot & celery and cook over medium heat, 5 minutes. Add remaining ingredients and cooked barley.


Lower heat to simmer, covered for 1 1/2 hours. The soup will thicken, add additonal water as needed.


Serves 4 to 6.


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