Sunday, February 10, 2013

Prepping Vegetable Barley Soup

 This is what I have been doing for hours this morning.  Dicing, dicing and more dicing.  I am making the shelter a huge pot of vegetable barley soup tomorrow.

 Yesterday I made the stock with all of the peels and trimmings from all of the veggies.

 After simmering for hours, I had about 20 quarts of rich vegetable stock.

 I am using celery, carrots, fennel, parsnips, turnips and onions.  I like to have all the vegetables cut the same size cubes.

Before beginning the soup, I am browning all of the diced veggies until nice and caramelized. I won't actually make the soup until tomorrow so I will show the rest then.  It takes a long time to make this much soup!