This hearty soup is rich in flavor yet easy to make - a perfect way to warm up on a cold day.
- 2 Tablespoons olive oil
- 1 medium onion, chopped
- 4 large carrots, cut into 1/4" slices
- 2 large parsnips, cut into 1/4" slices
- 2 lb white mushrooms, stemmed and quartered
- 1 Tablespoon minced garlic
- 1 Tablespoon fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 Tablespoons all-purpose flour
- 14.5 oz can petite diced tomatoes, undrained
- 1 Tablespoon Worcestershire sauce
- 4 cups vegetable broth
- 1 cup dry red wine
- 2 Tablespoons tomato paste
- 2/3 cup pearl barley
In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and cook until translucent. Add carrots and parsnips, cook an additional 2-3 minutes. Add mushrooms, garlic, thyme, salt & pepper. Cook until mushrooms start to sweat. Sprinkle flour over vegetable mixture and stir until evenly coated. Pour in diced tomatoes, Worcestershire sauce, vegetable broth and wine. Stir in tomato paste and barley. Increase heat to bring pot to a boil. Reduce heat and let simmer 45 minutes or until barely is cooked through.
- Having a hard time pulling those thyme leaves off of the stem? Grab a few sprigs and tie them together with kitchen twine. Toss the whole bundle into the soup and simply remove the bundle when soup is fully cooked.
- This is a thick, hearty soup. If you prefer a thinner soup, you can add water after simmering until you reach the consistency you desire.