Mushroom & Barley Soup

By: THE BHU GRAHA on 16:53

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Ingredients:

• 55g Pearl Barley
• 1.5 Liters vegetable stock 
• 1Bay leaf
• 15g Butter
• 12 Mushrooms thinly sliced 
• 1tsp Olive oil 
• 1 Onion Finely chopped 
• 2 Carrots thinly sliced 
• 1tbsp Coriander Finely chopped n extra for Garnish 
• Salt to taste
• Pepper to taste

Method:

1. Rinse the barley n drain. Bring 450ml of the stock to the boil in a small saucepan.
2. Add the bay leaf n salt, stir in the pearl barley n reduce the heat, cover n simmer for 40mins.
3. Melt the butter in a large pan over medium heat, add the mushrooms n add pepper, cook stirring occasionally until mushrooms are golden brown. Remove from the heat.
4. Heat the oil in a large saucepan over medium heat n add the onion n carrots, cover n cook stirring frequently for 3mins or until softened.
5. Now add the remaining stock to the saucepan with the onion n carrots n bring to the boil.
6. Now stir in the pearl barley with its cooking liquid n add the mushrooms.
7. Reduce the heat, cover n simmer gently, stirring occasionally for about 20mins.
8. Stir chopped coriander.
Serve hot immediately.

Happy Cooking
FLG