For anyone who returns to the Feathered Pipe Ranch year after year, they know that soups have long been a lunchtime staple, with hearty and wholesome blends of vegetables, pulses and herbs that change from one visit to the next. Mike Wells, our “Soup King,” carries on the tradition that started back with Laughing Water and his “27 types of beans and rice” and not much else, way back when. Enjoy this Feathered Pipe Kitchen recipe for one of our most popular soups, Barley Vegetable Soup!
Barley Vegetable Soup
Serves 6 – 8
— 2 tablespoons butter
— 2 cups onions, chopped
— 2 cups celery, diced
— 2 cups carrots, sliced
— 4 quarts stock or water
— 2 teaspoons oregano
— 1 teaspoon basil
— 1/2 teaspoon dill
— 1/2 teaspoon celery seed
— 1 bay leaf
— 1 1/4 cups barley
— tamari to taste
— 16 ounce can of stewed or whole tomatoes, chopped
— Cook barley in water or stock with tomatoes.
— Sauté veggies in butter and add the barley to the mixture.
— Add half of each spice, cover and simmer for 1 hour.
— Taste and correct seasonings.
— Remove bay leaf before serving.
Variation: Sauté 5 cups sliced mushrooms and omit the carrots and celery and add 1/2 cup sherry to this sauté for mushroom barley soup.