Supah Dupah Zuppa

In our house, we like to call soup  “zuppa” (zoopah) – a habit I picked up after dining at a fabulous Italian eatery in Chicago’s Old Town.  The zuppa we eat most often is a vegetable barley,  adapted slightly from Moosewood New Classics.  This recipe easily feeds 4 adults.

1/2 C hulled barley

3 C water

3 Tb olive oil

2 C onions, chopped

1 1/2 C potatoes, 1″ cubes

(parsnips and turnips cut into 1″ cubes make nice additions)

1/2 C celery, diced

1 C green pepper, diced

1 C carrots, chopped

1 C green beans, 1″ cut

1 C yellow squash/zucchini mix, cubed

1 C mushrooms, chopped

1/4 tsp dried marjoram

1/2 tsp dried thyme

2 Tb dry sherry

4 C organic chicken stock

3 Tb barley miso

ground black pepper & salt to taste

1/3 C parsley, chopped

crusty bread for sopping up broth

Rinse barley in strainer, then add to water and bring to boil, cover and simmer for 1 1/4 hours (stirring occasionally).  In large pot, saute onions with olive oil until golden.  Add all of the prepared vegetables to the onions and cook until tender.  Add marjoram, thyme and sherry, stirring constantly for about 2 minutes.  In separate pan, heat stock.  Once heated, add 1/2 C stock to miso paste and stir to loosen. Stir the miso paste/stock into the vegetables. Add salt, pepper and parsley, cover and simmer 15 more minutes.  Results are SUPAH.