Cheater's Vegetable Soup

Serves 6-8.
Prep Time:
Total Time:

Just a moment please...

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Helpful Equipment:

Dutch Ovenspice grinder

A delicious fall soup that gets a great savory flavor from a few unexpected ingredients.

Adapted from a Cook's Illustrated Recipe


1 Tablespoon dried porcini mushroom powder
8 Sprigs fresh parsley + 3 Tablespoons chopped
4 Sprigs fresh thyme
1 Bay leaf
4 Tablespoons unsalted butter
2 Large leeks, 1/2 inch slices
2 Carrots, peeled and diced
2 Ribs celery, diced
1/2 Cup white wine
1 Tablespoon soy sauce
6 Cups water
4 Cups vegetable stock
1/2 Cup pearl barley
2 Cloves garlic, minced
1 1/2 pounds potatoes, peeled and cut into 1/2 inch pieces
1 turnip, peeled and diced into 1/2 inch pieces
1/2 green cabbage, diced
1 Cup frozen peas
1 Teaspoon lemon juice

Serve with:

Crusty Bread
Lemon Thyme butter (1 stick butter mashed with 1 Tablespoon fresh thyme, zest from 1/2 lemon, and a pinch of salt)


1) In a spice grinder, grind a handful of dried mushrooms for 25-30 seconds until they are powdered. Measure out a Tablespoon of the powder.

2) Use kitchen twine to tie together parsley and thyme sprigs with bay leaf.

3) Melt butter in a large, sturdy pot (dutch oven works well) over medium heat. Add leeks, carrots, celery, white wine and soy sauce, plus a big pinch of salt. Cook until liquid is evaporated and veggies are soft, about 10 minutes.

4) Add water, broth, barley, mushroom powder, herb bundle, and garlic. Increase heat and bring to a simmer. Reduce heat and simmer for 25 minutes, partially covered.

5) Add potatoes, turnips, and cabbage. Cook until tender, about 20 minutes.

6) Remove soup from heat and stir in peas and chopped parsley. Remove herb bundle. Season with salt and pepper.

Serve with crusty bread and lemon-thyme butter.