{"id":1247,"date":"2015-06-04T13:36:46","date_gmt":"2015-06-04T17:36:46","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/vegetables-and-barley-soup\/"},"modified":"2026-08-26T15:07:58","modified_gmt":"2026-08-26T19:07:58","slug":"vegetables-and-barley-soup","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/vegetables-and-barley-soup\/","title":{"rendered":"Vegetables and barley soup"},"content":{"rendered":"

\ud83c\udf72 My mother’s soup, and the one thing she never left out<\/h3>\n

This one is my mother’s recipe. She always put in herbes sal\u00e9es du Bas-du-Fleuve, the salted herbs from the Lower St. Lawrence that every Quebec grandmother kept in a jar in the fridge, and that single tablespoon is still what pulls the whole pot together. I’ve adjusted the recipe a little over the years. Nothing dramatic, just enough that it’s mine too now. Turnip, carrot, celery, Spanish onion, and pearl barley.<\/p>\n

\ud83e\udd44 Pot barley or pearl barley?<\/h3>\n

Pearl barley is polished: the hull and part of the bran are gone. It cooks in about 30 minutes and it gives off a lot of starch, which is exactly what you want here. That starch is what thickens the broth right in the pot instead of leaving you with vegetables floating in water.<\/p>\n

Pot barley, sold in a lot of stores as hulled barley, is the whole grain. More fibre, more chew, 60 to 90 minutes of cooking. It works, but cook it separately and stir it in at the end or everything else in the pot turns to mush while you wait.<\/p>\n

One thing to be straight about: I make this with chicken broth. There’s no meat in the soup itself, so if you swap in vegetable broth you get a completely meatless bowl and you lose nothing. Same pot, same barley, same thirty minutes.<\/p>\n

\ud83e\udd56 A cheese board next to the bowl<\/h3>\n

My favourite way to serve it: a big crusty loaf, lightly toasted, brie, a herbed cream cheese, some cured sausage. Calabrese or genoa salami. The guys at home fight over the last piece of bread dipped in the broth. Put my cheesy garlic bread<\/a> on the side and finish with my apple crisp<\/a>, and that’s a full fall dinner without anybody breaking a sweat.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf72 My mother’s soup, and the one thing she never left out This one is my mother’s recipe. She always put in herbes sal\u00e9es du Bas-du-Fleuve, the salted herbs from the Lower St. Lawrence that every Quebec grandmother kept in a jar in the fridge, and that single tablespoon is …<\/p>\n","protected":false},"featured_media":9558,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Old fashioned vegetable barley soup","_yoast_wpseo_metadesc":"Old fashioned vegetable barley soup with turnip, carrot, celery and pearl barley that thickens the broth right in the pot. 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