I made this recipe last night for dinner. Unfortunately it was so simple and easy to make that I forgot to take many photos!! I was just chopping and carrying on, completely oblivious that there was a camera sitting right next to the cutting board. So, apologies for the lack of photos which I know most of you enjoy.
Mushroom Barley Soup
Makes 4 servings
2 medium onions, chopped
2 stalks of celery, chopped
1 carrot, peeled and chopped
20 ounces button mushroom, sliced
64 fl oz chicken or vegetable stock
1/2 tsp dry thyme
2 bay leaves
1 cup of uncooked barley
1/2 cup white wine
2 tbsp olive oil
1/2 tsp freshly ground pepper
salt to taste
In a medium sized pan, cook the barley in plenty of boiling water. It will take around 30-45 minutes to cook the barley.
In a large, deep-bottomed pan, heat the olive oil on a medium heat. Add the carrot, onion and celery and sweat until soft (5-10 minutes).
Next, deglaze the pan with the white wine, making sure to scrape off any bits that may have stuck to the bottom of the pan. After the alcohol has cooked off (2-3 minutes), add the mushrooms. Cook them until they start to let go of their natural juices which will take about 3 or 4 minutes.
Finally, add the thyme, bay leaves, pepper, salt, and stock. Drain the barley and add that as well. Stir well, and simmer for approximately 10 minutes. Remove the bay leaves. Enjoy piping hot.