Healthy Vegetable and Mushroom Barley Soup

Enjoy two hearty and wholesome soups that warm the body and delight the senses. The creamy Vegetable Soup with Semolina offers a smooth, rich flavor, while the Barley and Mushroom Soup provides a robust, earthy taste perfect for lunch or dinner.

Vegetable Soup with Semolina

Ingredients:

• 2 medium carrots, peeled and chopped
• 1 small yellow onion, chopped
• 1 garlic clove, minced
• 1 small parsnip, chopped
• 1 stalk celery, chopped
• 1 medium Yukon Gold potato, diced
• 2 tablespoons fine semolina
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper
• 3 cups low-sodium vegetable broth
• 1/3 cup half-and-half or light cream
• 2 teaspoons chopped fresh parsley

Instructions:
Heat 1 tablespoon olive oil in a medium pot over medium heat. Sauté onion and garlic until soft. Add the carrots, parsnip, celery, and potato, cooking 3–4 minutes. Blend the vegetables into a smooth puree using a blender or food processor. Return the puree to the pot, stir in vegetable broth and semolina, and simmer on low until thickened. Add thyme, salt, pepper, and parsley. Stir in cream before serving.

Barley and Porcini Mushroom Soup

Ingredients:

• 1/2 cup pearl barley
• 1/2 teaspoon kosher salt
• 1/4 cup dried porcini mushrooms
• 2 tablespoons olive oil
• 2 medium russet potatoes, diced
• 1 cup chopped root vegetables (carrots, celery, parsnip)
• 1 small onion, peeled and left whole
• 4 cups water
• 1/4 teaspoon black pepper
• 2 tablespoons fresh chopped parsley
• Optional: 1 cup sliced fresh button mushrooms

Instructions:
Soak barley in water overnight, then drain. Heat olive oil in a large pot and sauté chopped root vegetables 3–4 minutes. Add diced potatoes and whole onion, pour in 1 1/4 cups water, and cook on low for 15 minutes. Soak dried porcini mushrooms in 1/2 cup cold water for 10 minutes, drain, chop, and add to the pot along with the cooked barley and salt. Pour in remaining water and simmer 15 more minutes. Remove the whole onion before serving. Stir in black pepper, parsley, and optional fresh mushrooms. Serve warm.