Barley Soup with Roasted Veggies

Fresh From Poland page 86 (modified)

Tags: Soup Polish Vegetarian

Ingredients

• Carrots, 3, peeled and cut into 0.5 in pieces
• Parsley roots or Parsnips, 3, peeled and cut into 0.5 in pieces
• Celery stalks, 3, cut into 0.5 in pieces
• Onion, 1, unpeeled and halved through the root end
• Garlic cloves, 3, unpeeled
• Rosemary, 1, fresh sprig
• Bay leaves, 3
• Black peppercorns, 0.75 tsp
• Allspice berries, 0.25-0.5 tsp
• Rapeseed Canola or Sunflower oil, 3 tbsp
• Pearly Barley, 1 cup
• Heavy Cream, 0.33 cups

Cooking Directions

1. Preheat oven to 450 F.
2. Toss carrots, parsley roots (parsnips), onion, garlic, rosemary, bay leaves, peppercorns, and allspice with the oil on a rimmed baking sheet. Season with salt. Roast in oven for about 35 minutes, stirring occasionally (until tender and brown). Alternative: Toast peppercorns and allspice in a separate pan and then put in a muslin bag during boil/simmer phase.
3. While roasting, cook the barley. Cook according to package (2.5 cups water to 1 cup of barley) for about 30 minutes.
4. Transfer roasted vegetables, spices, and barley to a large pot.
5. Add 2 Quarts water and bring to a boil. Then simmer for about 20 minutes (soup will get dark brown). Discard onion, garlic, and bay leaves (if wanted).
6. Stir in the cream. Season with salt and ground pepper