2 tbsp butter or olive oil
1 1/2 pounds leeks, white parts only
2 carrots, cut into 1/2″ pieces
2 celery ribs, cut into 1/4″ pieces
1/2 cup white wine
2 tsp soy sauce
2 tsp salt
pepper
6 cups water or stock
4 additional cups chicken stock or vegetable broth
1/2 cup pearl barley (or use 3/4 cup instant)
1 garlic clove, peeled and smashed
1/8 ounce dried porcini mushrooms, finely ground
1.5 pounds Yukon Gold potatoes, cut in 1/2″ pieces
8 ounces turnips, peeled and cut into 3/4″ pieces
1 1/2 cups chopped green cabbage
1 cup (or more) frozen peas
1 tsp lemon juice
parsley, thyme, bay leaf
Cook leeks, carrots, celery, wine, salt and soy sauce in the butter or oil until the liquid has evaporated, about 10 minutes.
Add the broth, barley, mushroom powder and herb bundle (parsley, thyme, bay leaf and garlic). Bring to a boil and cook until about 15 minutes BEFORE you think the barley will be done. (This depends on what type of barley you are using.)
Stir in the potatoes, turnip and cabbage and simmer until the barley and potatoes are tender. Discard the herb bundle. Stir in the peas, lemon juice, and 3 tbsp chopped parsley. Season with salt and pepper to taste.
2023 Very good.