- 3 tablespoons butter
- 4 large plum tomatoes, halved lengthwise
- 3 medium carrots, trimmed, peeled, quartered
- 6 ounces fresh crimini mushrooms, thickly sliced
- 1 large onion, cut into 1-inch wedges through root end
- 1 red bell pepper, quartered
- 1 medium zucchini, trimmed, halved lengthwise
- 1 teaspoon rosemary
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 8 cups (or more) canned vegetable broth
- 1 1/2 ounces package dried porcini mushrooms, broken into pieces
- 3 large fresh thyme sprigs
- 1 1/2 teaspoons Savory Market™ Roasted Vegetable Broth Flavor
- 1 bay leaf
- 1 cup quick pearl barley
- Chopped fresh parsley
- Preheat oven to 450 degrees F. Melt butter and oil in a large Pyrex baking pan. Arrange tomatoes and next 7 ingredients on sheet. Toss the vegetables and rosemary with the butter and oil; sprinkle with salt and pepper. Roast until vegetables are tender and brown around edges, stirring occasionally, about 45 minutes.
- Coarsely chop the roasted vegetables and transfer the vegetables, Savory Market Roasted Vegetable Broth Flavor and garlic to the large stock pot. Add 1/2 cup vegetable broth to the Pyrex baking pan and scrape up browned bits; add to pot with vegetables. Add 7 1/2 cups broth, dried porcini, thyme, and bay leaf to pot. Bring to boil. Reduce heat to medium; cover and simmer until vegetables and porcini are very tender, about 20 minutes. Add barley and bring to boil. Reduce heat to medium; cover and simmer until barley is tender, about 20 to 30 minutes. Season the soup to taste with salt and pepper. Sprinkle with parsley and serve.