05 February, 2012

Coral Tree Café's Vegetable Soup | LA Times

Coral Tree Café's Vegetable Soup ingredients
Makes about 2.5-quarts, or 8 to 10 servings
2 Tbsp oil
2 cups diced carrots
2 cups diced onions
1/2 cup diced red bell pepper
1.5 tsp chopped fresh thyme
3/4 cup pearl barley
1-quart vegetable broth
1.5 cups marinara sauce
2 cups quartered mushrooms
2 cups diced zucchini
Salt to taste
Pepper to taste

Heat a medium, heavy-bottom pot over Medium heat until hot. 

Add the oil, then add the carrots, onions, bell pepper, thyme and barley. Cook, stirring occasionally, until the vegetables are golden-brown, about eighteen (18) minutes, taking care that the barley does not burn.

Stir in the vegetable broth and marinara. Cover and bring to a boil over High heat; then, reduce the heat to a gentle simmer. Cook until the barley is al dente,about six to eight (6 to 8) minutes. 

Stir in the mushrooms and zucchini, and season to taste with salt and pepper. Cover and continue to simmer until the mushrooms and zucchini are just tender, about four to six (4 to 6) minutes more.

Remove from heat. Thin if desired, and season again to taste. Serve warm.

Slightly adapts Carter, Noelle. "Culinary SOS: Coral Tree Café's vegetable soup." Los Angeles Times 10 Nov. 2011. Web. 1 Feb. 2012.

Koenig, Glenn. "Vegetable soup from the Coral Caf." Photograph. Los Angeles Times. Tribune Publishing Company, 10 Nov. 2011. Web. 1 Feb. 2012.

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