Ingredients
- 250g closed cup mushrooms, sliced
- 100g pearl barley
- 1.5l vegetable stock (cube is fine)
- 1 onion, red or white, sliced
- 1 carrot, cut into small dice
- 1 stick of celery, sliced
- 2 cloves of garlic, sliced
- 2 tbsp butter or olive oil
- Salt and pepper to season
Optional for a creamy soup
- 50g flour
- 50g butter
- 250ml milk
Method
- Heat the olive oil or butter in a heavy-based pan and add the onions, celery, carrot and garlic
- Cover and cook for five to ten minutes until they start to soften
- Add the mushrooms and barley, stir well then pour in the stock
- Bring to the boil then turn down and simmer for about 15 minutes until the barley has cooked
- Taste and add salt and pepper if needed. Serve with toast or a crusty, buttered roll
-TIP- If you want to make a creamy version of this soup, first of all heat a small pan and add the butter. When melted, whisk in the flour, cook gently for a minute then pour in the milk, whisking continuously. Make the soup as above, omitting the barley, then blend in a food processor with the thickened milk. Cook the barley in boiling water or stock and add to the finished soup