You can find a short video of how I prepare the soup under the “Video” link. Mind you, the video is not a step-by-step tutorial, but more of an overview of how the soup is made. The detailed recipe can be found below.
Background: I was trained in cooking in Paris at the Sorbonne School of Culinary Arts graduating in 1928. We had to learn about the origins of food like barley, coconut and the like and their uses which is something that is not taught in America today. In addition, I spent time in three or four different restaurants learning methods of preparation that were particular to each establishment to get a feel for different approaches. I have been blessed by God with a seventh sense. I do not need to taste food while I am preparing it. I rely on my keen sense of smell and my eyes. Nine times out of ten I can tell what is in a dish just by smelling it. Now, I don’t expect you to be able to do this like I do but if you take your time and don’t rush, your food will come out well. Time is very important.
Barley helps keep the body clean. You can look up the health benefits of barley which has been used as far back to the time when the pyramids were bring built in Egypt. Do not over cook the vegetables. This is very important. They should not turn of mush.
Ingredients and Preparation:
Rinse and soak 1 cup of barley in water overnight.
Chop up 4 cups of mixed vegetables in a uniform manner.
1/2 cup of vegetable oil. I use canola oil. I do not recommend you use olive oil as heating it will destroy the nutrients in it. If you like, you can add some olive oil to the soup after it is finished as it provides flavor and is a good source of omega 3 fatty acids.
Chicken or Vegetable stock. I use Swanson because it contains no MSG.
Carrots, onions, red and green peppers and cabbage. Cabbage is very important. You can use a tomato puree as well which is there mostly for color. Cooking is an art. If the food looks good and smells good you will want to eat it.
- In a large pot heat the oil. When it is hot but not smoking add the vegetables and sautee for 10 – 15 minutes. Do not overcook! Carefully add the barley with the water it has soaked in. Add the stock.
- Turn up the heat and bring to a boil.
- Then lower the heat and let it gently simmer for a half hour.
- Turn off the flame.
- Add salt and pepper as desired.
- Refrigerate want you don’t use. It can be kept for up to a week. Enjoy.