-
1
Soak the barley and beans separately in large bowls of water for a minimum of 6 hours, overnight works.
-
2
Saute the onion, leek, carrots and celery in a soup pot with olive oil, over medium heat, until lightly soften & translucent. Add in the garlic and saute for 5 more minutes.
-
3
Drain the soaking beans & barley well.
-
4
Add the beans, barley, liquid smoke and bay leaves to the soup pot. Be wary of the liquid smoke, a little goes a long way, a few drops is all I care for.
-
5
Pour in the vegetable stock and water and bring to boil for 5 mins, then simmer over medium-medium low heat for about 2 hours. Stir from time to time to prevent sticking. Add more water or broth if you feel it is getting to thick, but basically it can be left to simmer away.
-
6
Once the beans & barley are cooked thru, season to taste with salt and pepper.
-
7
Prior to serving, gently mix in about a tbsp of soy creamer per bowl. Garnish with some chives.
-
8
If you want to include the traditional egg yolk/cream mixture - beat 2 yolks with about 1/3 cup of cream. When ready to serve, put 2 tbsp of this mixture into each of your empty soup bowls, then add the hot barley soup in and mix well.
