Vegetable Rice & Barley Soup

I made this soup today because I crave soup sometimes. It was inspired by spotting the aging carrots in the fridge which reminded me they needed to be used soon. After some debate about whether to use turnip and potato and turn it into a stew, I decided to keep it as a soup and use white onions, mushrooms, rice, lentils and barley. After serving it twice, I was told by Laura and Missy that the recipe needed to be documented for future reference.

Vegetable Rice & Barley Soup

Recipe

1 white onion, chopped

4 carrots, chopped

4 oz mushroom, sliced

1 tbsp sunflower oil

1 tsp sea salt

1 tbsp dried rosemary

1/2 tsp dried sage

1/2 cup long grain rice

1 cup red lentils

1/4 cup pearl barley

900 ml box of vegetable broth

2 cups garden vegetable cocktail (like V8)

2 cups water

2 vegetable boullion cubes

3 or 4 sprigs fresh thyme

4 sprigs fresh parsley

Sauté the onion, carrot and mushrooms in the oil then add the dried herbs. Add the grains, boullion and liquids, give it a stir and let simmer for 40 minutes until rice is cooked. The lentils will dissolve into the broth and the rice and barley will absorb most of the liquid. Keep an eye on it in case more liquid is needed and then add as necessary water, vegetable broth or vegetable cocktail, whichever you prefer. I prefer to add vegetable broth so as not to dilute the flavors. Add the fresh herbs near the end of cooking. Taste while cooking and season accordingly with more salt or herbs you like.

Soup and roll

We had this with rolls spread with vegan butter and it was fantastic!