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Who knew soup could be this easy?
2 onions, diced
2 stalks celery, sliced
oil for sautéing
1 large parsnip
1 pound carrots
1 zucchini, unpeeled
1 handful barley, such as Glicks Pearl Barley (optional)
1/4 to 1/3 cup Gefen Split Peas (optional)
1 small can mushrooms
1 tablespoon salt
water, to cover
Sauté onions and celery in a little oil in six-quart pot.
Add whole parsnip, carrots, and zucchini. Add barley, split peas, can of drained mushrooms, salt, and enough water to fill pot three-fourths full. Bring to a boil and cook about one and a half hours or until carrots are soft.
Remove carrots from pot and set aside. Using a hand blender, blend vegetables in pot until smooth or desired consistency. Slice carrots into thin rounds, return to pot, and simmer an additional 10 minutes.
Photography and Styling by Chavi Feldman
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according to the instructions, you shouldn’t be having big pieces of mushrooms and barley. what did I do wrong that they were all blended?
My girls were asking for doubles! Def a winner & so easy to make
YUM
This recipe is WOW!
really hearty. simple to make. a winner!
Very good!!
I’ve been making this soup a number of years already since I received the original cookbook as a gift. It’s YUMMY & everyone here LOVES it!