Barley Soup Recipe

Ingredients for Barley Soup

• 1 cup pearl barley
• Olive Oil
• 1 medium onion, chopped
• Garlic Clove
• 7 cups vegetable broth
• 1/2 cup milk (dairy or non-dairy)
• 2 tablespoons cornstarch
• Salt And Pepper
• 1 teaspoon apple cider vinegar or white wine vinegar per serving (optional)

How to Make Barley Soup

1. Rinse 1 cup of pearl barley and soak in 1 cup of water for at least 1 hour (or up to overnight).
2. Drain the soaked barley and place it in a large pot. Add 6 cups of vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-60 minutes, or until the barley is tender but still slightly firm.
3. While the barley cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté 1 medium onion, chopped, and 2 cloves of garlic, minced, until softened, about 5 minutes.
4. Once the barley is cooked, remove 2/3 of the cooked barley and transfer it to a blender, food processor, or use a hand blender to puree until smooth.
5. Return the pureed barley to the pot with the remaining whole barley. Stir to combine.
6. Add 1 cup of vegetable broth and 1/2 cup of milk (dairy or non-dairy) to the pot.
7. Bring the soup to a gentle simmer. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water or milk until smooth.
8. Slowly whisk the cornstarch mixture into the simmering soup. Cook, stirring frequently, until the soup reaches your desired thickness, adding more broth if needed.
9. Season generously with salt and freshly ground black pepper to taste.
10. Ladle the soup into bowls and serve warm. Drizzle with 1 teaspoon of apple cider vinegar or white wine vinegar per bowl for an extra touch of brightness.