Soups of Winter #2

More vege action this weekend, as the temperature plummets, with Mushroom and Leek Stew from epicurious. We ordered a leek in the vege box this week, and I noticed a jar of pearl barley in the pantry.  I searched for Leek Barley soup, and came up with this one.


  • 1 tablespoon olive oil, divided
  • 1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
  • 1 8-ounce container sliced crimini (baby bella) mushrooms
  • 2 garlic cloves, pressed
  • 2 1/4 teaspoons minced fresh rosemary
  • 1 14.5-ounce can diced tomatoes in juice
  • 1 cup pearl barley
  • 4 cups (or more) vegetable broth
  • baby spinach


  • Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes.
  • Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes.
  • Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil.
  • Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes.
  • Add sinach; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

Need to experiment with making vegetable stock from scratch for future efforts.

One thought on “Soups of Winter #2

  1. This is such a tasty simple recipe. I love soups, most likely because they’re so easy to make. Also I’m Vegan so not having to modify is even better. Thanks for the recipe mate.

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