Roasted Vegetable Barley Soup
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Soup & Stew
Melissa's Corporate Chefs
Cooking Spray
Olive Oil
3 each Organic Carrots trimmed peeled quartered
6 ounces Portobello Mushrooms sliced 1 inch thick
1 large Onion quartered
1 Organic Zucchini cut in half lengthwise
1 each Yellow Squash cut in half lengthwise
2 cloves Organic Garlic *Roasted
8 cups Chicken Broth or Vegetable Broth
3 sprigs Thyme
1 Bay Leaves
1 cup Pearl Barley
Salt and Pepper
Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray.
Arrange the carrots, mushroom, onion, zucchini, and yellow squash onto a baking sheet, drizzle with olive oil and season with salt and pepper.
Roast until vegetables are tender about 55 minutes.
Meanwhile, bring broth, bay leaf and barley to a boil, cover until the barley is tender, about 40 minutes.
Chop the vegetables and pre-roasted garlic, add them to the pot along with the thyme and simmer for ten minutes.
Remove the bay leaf and thyme.
Serve warm.
Can be made up to one day in advance.
