Now that I’m finally getting settled and the weather in London is getting colder…
It’s time to make soup.
Who am I kidding?
I make soup in the middle of Summer.
I did try 2 NEW things in this soup.
Take a handful of dried porcini mushrooms and run them threw a coffee grinder to make a powder.
Combining this powder with a bit of soy sauce when added to a canned veggie broth…
Really adds another level of flavor to the soup, an almost meaty savoriness.
I added turnips.
I don’t really eat this vegetable but not because I don’t like it…
More like, I just haven’t been around it a lot and I don’t know what to do with it.
Well, I’m a turnip lover now baby!
This veggie works well in faking you thinking its a potato (it’s not) & thickening up the soup!
Plus,they are high in Vitamin C and low in calories.
- ⅛ ounce dried porcini mushrooms, grinded to a powder
- 8 sprigs fresh parsley plus 3 tablespoons chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 Tbsp unsalted butter
- 1½pounds leeks, white and light green parts sliced ½ inch thick and washed thoroughly
- 3 carrots, peeled and cut into ½-inch pieces
- 3 celery ribs, cut into ¼-inch pieces
- ⅓ cup dry white wine
- 2 tsp soy sauce
- 5 cups water
- 5 cups chicken broth or vegetable broth
- ¾ cup pearl barley
- 1 garlic clove, peeled &smashed
- 1 turnip, peeled and cut into ¾-inch pieces
- 1½ cups chopped green cabbage
- 1 cup frozen peas
- 1 tsp lemon juice
- **1/2 rotisserie chicken shredded**
- Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds.
- Measure out 2 teaspoons porcini powder. Reserve remainder for other use.
- Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf (or just throw them in like I do)
- 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.
- 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.
- Add turnips and cabbage. Return to simmer and cook until barley, turnip, and cabbage are tender, 18 to 20 minutes.