by Bailey Rae

Prep Time: 15 minutes
Cook Time: 75 minutes
Yields: 6 servings


1/2 cup barley
2 tbsp of extra virgin olive oil
2 leeks trimmed and sliced thin, washed thoroughly
4 carrots, peel and cut into 1/2 inch pieces
3 stalks of celery, sliced thin
1/3 cup dry white wine
2 tsp soy sauce (low sodium)
6 cups of water
8 cups of vegetable stock
2 tsp of dried porcini mushroom, ground into powder
8 sprigs of fresh parsley + 3 tbsp chopped
4 sprigs of fresh thyme
1 bay leaf
1 1/2 pound gold or red potatoes, cut into 1/2 inches
1 large turnip, cut into 1/2 inch pieces
1/2 of a small head of cabbage, sliced thin
1 1/2 cup of frozen peas
juice if 1 1/2 – 2 lemons, or to taste
salt and pepper
additional: homemade croutons (if desired)


  • Place the barley in a small sauce pan, add two cups of water. Bring to boil, reduce to a simmer and let cook for 25 minutes. Drain. Set aside.
  • Heat the oil in a large pot over medium heat. Add leaks, carrots, and celery. Saute the vegetables for 5 minutes, or until they start to soften.
  • Add the wine, soy sauce, and 2 tsp of salt. Saute, stirring occasionally until the liquid has evaporated. About 8 minutes.