Barley and Mushroom Soup
Allergens: 🍞 Gluten
(if you suffer from allergies, please double check all ingredients before eating)
Servings: 6
Calories:
🖨 Recipe printed from www.easycheesyvegetarian.com
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Ingredients
- 1 tbsp oil
- 1 onion, sliced or diced
- 150 g mushrooms, sliced (~ 2 cups sliced)
- 75 g pearl barley (~ 1/4 cup)
- 1 litre hot water (~ 4 cups)
- 1 litre hot, good quality vegetable stock (~ 4 cups)
- 1/2 tsp dried thyme
- 1 bay leaf
- Black pepper
Instructions
- Heat the oil in a large, deep frying pan, and add the onion and mushrooms. Cook for 5 minutes over a medium heat, until soft.
- Add the pearl barley, water and stock, along with the dried thyme, bay leaf, and a generous amount of black pepper. Bring to a simmer, and cook for around 45 minutes, or until the pearl barley is completely cooked.
- Serve warm.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.