by Miriam Kasin Hospodar
Here is a basic recipe to which you can add any manner of vegetables. Pearl barley thickens the soup the best. If you prefer hull-less barley, cook for ½ hour longer.
- 2 tablespoons ghee
- Pinch of asafetida (hing) - optional
- ¼ cup minced fresh flat-leaf parsley
- ¼ teaspoon rosemary
- ½ teaspoon dried basil
- ½ bell pepper, chopped
- 1 stalk celery, thinly sliced
- 1 carrot, grated
- 5 cups flavorful vegetable broth
- ¼ cup pearl barley
- 1 or 2 bay leaves
- Freshly-ground black pepper
- Melt the ghee in a soup pot. Add the asafetida, parsley, rosemary, basil, bell pepper, celery and carrot.
- Sauté over a low heat for about five minutes, stirring frequently.
- Add the broth, barley, and bay leaves and bring to a boil.
- Reduce to a simmer, cover and simmer until the barley is tender, 1 to 1½ hours.
- Stir occasionally, especially when using mung dhal. Add salt and pepper to taste.
Add ½ cup mung or masoor dhal, or lentils along with the barley, and add a little more broth. Stir the soup occasionally while cooking if using mung dhal, so that it won't stick to the bottom of the pot.