Mushroom & Barley Soup
Delicious Mushroom soup with mixed mushrooms.
Ingredients
For the soup
- 500 g mixed cultivated mushrooms, big browns, portabellos, portabellinis, buttons, baby buttons etc sliced
- 1 tbsp fresh thyme leaves
- 2 stalks celery finely sliced
- 2 cloves garlic minced
- 1 large onion finely diced
- 2 medium carrots peeled and chopped
- 1 tbsp flour
- 2 l vegetable stock
- 400 g tin diced tomatoes
- 2 tbsp Worcestershire sauce
- 1 cup pearl barley
- 4 tbsp fresh parsley chopped, plus more for garnish
- 1 tbsp red wine vinegar
- olive oil for cooking
- salt and pepper to taste
Instructions
To make the soup
- Heat a drizzle of olive oil in a large Dutch oven or soup pot.Add the mushrooms and thyme, and cook until golden brown.
- Transfer the mushrooms to a rack lined baking tray.Add a fresh drizzle of olive oil and the celery, garlic, onion and carrot.
- Cook until softened and very lightly caramelised.Sprinkle the flour all over the vegetables and cook for 2 minutes.
- Pour in the stock, tinned tomatoes and Worcestershire sauce.Make sure to scrape any stuck bits of flour off the bottom of the pot.
- Add the barley and ¾ of the sautéed mushrooms.Bring to a simmer and cook until the barley is tender- about 40 minutes.
- Stir in the parsley and vinegar.Season well with salt and pepper.
- Divide between bowls and garnish with the remaining sautéed mushrooms and an extra sprinkle of chopped parsley.Serve with chunky toasted slices of ciabatta.
- If you have leftovers - the barley will continue to absorb the liquid of the soup overnight.So the next day just add a little more stock before reheating.
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