Vegetable Barley Soup with Carrot Crisps

Vegetable Barley Soup with Carrot Crisps

Author note: The base of this recipe is a homemade vegetable stock that includes carrots, onions, celery, parsley stems and mushroom stalks (which will also be used in the soup itself). It is earthy, rich and hearty. It also pairs beautifully with beef stock and a handful of vegetables, wild mushrooms and barley. This recipe was also featured in The Dallas Morning News, click here to read more and find more root to stem recipes.

for the vegetable barley soup

5 cups homemade vegetable stock, see recipe below

6 cups beef stock

2 teaspoons kosher salt

1/2 cup barley

1/2 cup onion, diced

1 cup carrots, peeled and cut (save carrot peels for carrot peel crisps)

3 cups shitake mushrooms, stalks removed (save for vegetable stock)

2 cups cabbage, finally shredded

1 teaspoon red wine vinegar

carrot peel crisps, for topping, see recipe below

  1. Combine all ingredients into a large pan and bring to a boil. Reduce the heat and simmer, partially covered, for 30 to 45 minutes, or until the barley is cooked.
  2. Add the cabbage and red wine vinegar and warm through for five minutes.
  3. Serve warm topped with carrot peel crisp.

for the vegetable stock

2 tablespoons extra-virgin olive oil

3 carrots, peeled (save carrot peels for carrot peel crisps) and halved

3 celery hearts, halved

1 onion, peeled and quartered

1 teaspoon tomato paste

16 cups water

1 cup shitake mushroom stalks

1 head of garlic, halved

parsley stems from half a bundle of fresh parsley

  1. Heat the olive oil in a large stock pan over medium heat.
  2. Once the oil is hot add the carrots, celery and onion. Sauté until lightly browned, about 10 minutes.
  3. Add the tomato paste and cook for an additional 2 to 3 minutes or until browned. Stirring occasionally.
  4. Add the water, garlic, parsley stems and mushroom stalks. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer for two to three hours.
  5. Strain the stock from the vegetables into a large bowl. Let cool. Place in airtight container and refrigerate for up to one week or freeze up to three months.

for the carrot peel crisps

5 cups of carrot peels

1 teaspoon extra-virgin olive oil

1/8 teaspoon kosher salt

  1. Heat an oven to 350 degrees.
  2. Place the carrot peels into a bowl and toss with the oil and salt.
  3. Place the carrot peels onto a rimmed baking sheet and bake for 25 minutes or until the peels are crisp and browned, stirring the carrots twice to promote even cooking. Serve immediately.

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