A Vibrant Vegetarian Soup That’s Barely Any Work
Source: New York Times
Lacking the Italian suavity of farro or the good-for-you cred of quinoa, barley might seem a little frumpy. Thank goodness for Hetty Lui McKinnon, who reminds us that barley’s velvety, nubby texture and gentle flavor pair wonderfully with a wide range of ingredients beyond the usual mushrooms and beef. In her new recipe for lemony pearl barley soup, she brings out barley’s lighter, brighter side with a broth…
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