Mushroom and pearl barley soup
A hearty, earthy soup of mushrooms and chewy pearl barley. Filling enough to count as dinner with a slice of bread.
- Time1 hr
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Fry the onion, carrots and celery for 8 minutes until soft.
8 min - 2
Add the mushrooms and cook for 8 minutes until golden and any liquid has gone.
8 min - 3
Stir in the garlic, tomato purée and thyme for 1 minute.
- 4
Add the barley, soy sauce and stock. Bring to the boil, then simmer for 35 minutes until the barley is tender and the soup is thick.
35 min - 5
Taste and season with black pepper. Add a splash of water if it is too thick.
- 6
Ladle into bowls and scatter over the parsley.
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.