We made it tonight (in our new kitchen!) and it was delicious! Also, it makes a ton, so would be good for a crowd or to have plenty of leftovers for a rainy day. We had 3 quarts of soup left AFTER we ate dinner.
Pickle Soup
Adapted from Love Soup
½ cup pearl barley
1 ½ tsp sea salt, plus more to taste
2 T olive oil
1 yellow onion, chopped
1 ½ cups chopped leeks, white and light green parts
2 cloves garlic, minced
12 oz portobello, cremini, or other brown mushrooms, chopped
thyme
8 oz Yukon Gold potatoes, diced
1 cup diced carrots
¾ cup diced celery
1 medium turnip, peeled and diced
½ bunch green chard (5 oz)
1 wedge Savoy cabbage (5 oz)
½ cup chopped fresh dill (or 1-2 tsp dried if you're desperate)
3 cups vegetable broth
1 cup finely diced dill pickles, plus more to taste
freshly ground black pepper
Rinse the barley, put it in a large soup pot with 8 cups water and 1 teaspoon salt, and simmer, covered, for about 30 minutes.
Meanwhile, heat 1 T olive oil in a skillet and add the chopped onion. Cook over medium heat, stirring occasionally, for 10 minutes. Add the chopped leeks and continue cooking for another 10 minutes, or until the onions and leeks are soft and beginning to color. Transfer the onions to a bowl and set aside.
In the same pan, heat the remaining tablespoon of olive oil and add the mushrooms, a dash of salt, and a pinch of thyme and sauté the mushrooms until their excess liquid cooks away and they are sizzling, about 10 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Add the potatoes, carrots, celery, and turnip to the barley, along with another half a teaspoon of salt. You can add a cup or two of water if needed to keep everything submerged. Bring the liquid back to a simmer and cook, covered, for 15 more minutes.
While the root vegetables are cooking, wash the chard, remove the tough stems, and chop the leaves coarsely. Shred the wedge of cabbage into ½ inch strips.
Add the onion, leeks, and mushrooms to the soup, deglazing the pan with a bit of water. Stir in the chard, cabbage, dill, parsley, and vegetable broth. Simmer for 10 minutes, then add the pickles and simmer a few minutes more.
Taste the soup and adjust seasoning as needed. The pickles become milder over time, so when reheated you may want to add more pickles.
Makes about 10 meal-sized servings.
Pickle Soup
Adapted from Love Soup
½ cup pearl barley
1 ½ tsp sea salt, plus more to taste
2 T olive oil
1 yellow onion, chopped
1 ½ cups chopped leeks, white and light green parts
2 cloves garlic, minced
12 oz portobello, cremini, or other brown mushrooms, chopped
thyme
8 oz Yukon Gold potatoes, diced
1 cup diced carrots
¾ cup diced celery
1 medium turnip, peeled and diced
½ bunch green chard (5 oz)
1 wedge Savoy cabbage (5 oz)
½ cup chopped fresh dill (or 1-2 tsp dried if you're desperate)
3 cups vegetable broth
1 cup finely diced dill pickles, plus more to taste
freshly ground black pepper
Rinse the barley, put it in a large soup pot with 8 cups water and 1 teaspoon salt, and simmer, covered, for about 30 minutes.
Meanwhile, heat 1 T olive oil in a skillet and add the chopped onion. Cook over medium heat, stirring occasionally, for 10 minutes. Add the chopped leeks and continue cooking for another 10 minutes, or until the onions and leeks are soft and beginning to color. Transfer the onions to a bowl and set aside.
In the same pan, heat the remaining tablespoon of olive oil and add the mushrooms, a dash of salt, and a pinch of thyme and sauté the mushrooms until their excess liquid cooks away and they are sizzling, about 10 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Add the potatoes, carrots, celery, and turnip to the barley, along with another half a teaspoon of salt. You can add a cup or two of water if needed to keep everything submerged. Bring the liquid back to a simmer and cook, covered, for 15 more minutes.
While the root vegetables are cooking, wash the chard, remove the tough stems, and chop the leaves coarsely. Shred the wedge of cabbage into ½ inch strips.
Add the onion, leeks, and mushrooms to the soup, deglazing the pan with a bit of water. Stir in the chard, cabbage, dill, parsley, and vegetable broth. Simmer for 10 minutes, then add the pickles and simmer a few minutes more.
Taste the soup and adjust seasoning as needed. The pickles become milder over time, so when reheated you may want to add more pickles.
Makes about 10 meal-sized servings.
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