Farmhouse Vegetable Soup
porcini type
3 T. of it chopped, remainder whole
green parts removed, sliced lengthwise, coarsely chopped
peeled, cut in 1/2 inch coins
cut into 1/4 inch cubes
[I used turkey broth] or vegetable broth
[I used farro]
peeled and smashed
peeled, cut into 1/2 inch pieces (or smaller)
peeled, cut into 3/4 inch pieces
chopped
sliced [my addition - not in the original recipe]
softened
freshly grated
1. Grind porcini mushroom pieces in a spice grinder until they resemble fine meal, 10-30 seconds. Measure out 2 teaspoons of the powder and reserve remainder for another use. Using kitchen twine, tie together the 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, about 18-20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in pease, fresh lemon juice and chopped parsley; season with salt and pepper to taste. Serve, passing Lemon-Thyme Butter separately.
6. LEMON-THYME BUTTER: Combine all ingredients in a bowl.
A couple of unusual ingredients make this a real delicious home style soup.
Per Serving (excluding unknown items): 408 Calories; 14g Fat (28.0% calories from fat); 16g Protein; 65g Carbohydrate; 11g Dietary Fiber; 31mg Cholesterol; 230mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.