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Barley Lentil Soup
1 tb Olive oil
2 c Chopped onions -; (abt 2 small onions)
2 Garlic cloves - ( to 3); peeled, and crushed through a press
1/2 c Chopped celery
1 c Chopped carrot
4 oz Sliced mushrooms -; (abt 2 cups)
1 c Pearled barley; rinsed under cold water; and drained
1 c Lentils; rinsed under cold water and drained
1 cn Crushed tomatoes with Italian seasoning; - (28 oz)
2 Vegetarian vegetable bouillon cubes
10 c Water; or more
1 ts Salt
1/2 ts Dried thyme leaves
1/2 ts Dried rosemary leaves
5 1/2 c Parmesan cheese; divided
In a kettle or Dutch oven, heat oil over medium-high heat. Add onions and garlic; brown slightly. Stir in celery, carrot and mushrooms. Cook until celery is soft. Stir in barley, lentils, crushed tomatoes, bouillon cubes and 10 cups water. Add salt, thyme and rosemary. Bring mixture to a boil; cover and reduce heat to a simmer. Cook for 1 1/2 hours or until barley and lentils are soft. Add more water if soup becomes too thick. To serve, sprinkle each portion with 2 tablespoons Parmesan cheese. Yield: 12 (1-cup) servings.
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