Ingredients
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Method
- 1
Soak the dried mushrooms in 200 ml of hot water for 20 minutes. Lift them out, chop them and keep the liquid.
20 min - 2
Fry the onion, carrots, parsnip and celery in the oil for 8 minutes until starting to soften.
8 min - 3
Add the vegetable stock, mushroom liquid, chopped mushrooms, bay leaves and barley. Bring to the boil and simmer for 25 minutes.
25 min - 4
Add the potatoes and cook for 20 minutes until the barley and potatoes are tender.
20 min - 5
Season with pepper, remove the bay leaves and stir in the parsley. Add a little water if it has become too thick.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.