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This barley soup recipe from Sicily is a perfect vegan alternative to chicken soup when you’re feeling under the weather.
|Directions||Combine stock and water in the pot, bring to boil over high heat, and stir in everything but the herbs. Return to boil, reduce heat to low, stir well, and cover. Simmer, stirring occasionally, until barley is tender – about 45 minutes.
Sprinkle optional herbs on top and serve.
|Notes||Adapted from The Mediterranean Vegan Kitchen, by Donna Klein, in which it’s called "Sicilian Barley Soup."
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Laura K. Lawless
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