1/2 large onion (or 1 med.) - peeled and chopped finely
3 celery stalks - peeled, if outside stalks, - chopped finely
3-4 brown mushrooms - chopped small (ish)
small amount of olive or other good oil, salt and pepper
Handful of Pearl Barley - soaked overnight (if poss)
approx. 2 pts. of Vegetable Stock
large chopped garlic clove
Cook the pearl barley* in the Vegetable Stock, plus some salt & pepper.
You may need to add extra stock as the liquid evaporates.
Saute the onion and celery, until just softening,
Add the chopped mushrooms, cook a few minutes longer, then set aside.
When the barley is soft,
#Add the chopped clove of garlic, plus the sauteed vegetables - adding more stock if needed.
Cook for a further 15 - 20 mins. although longer wont do any harm!
You may need to add some more stock, depending on how thick you like your soup.
The soup should be a thickish broth - and very tasty.
This recipe is very good for any leftovers you may have in the fridge, you could throw in some cooked potatoes, beans, fresh herbs - etc.etc.
* The barley can be cooked in the micro. using lots of veggie stock - which is used for the soup too. If using the micro. cook barley with a lid on; at least 2pts. of stock - and depending on your micro. it can take a good 45 mins. or longer to cook. Check during cooking to see if it's cooked through, then add the veggies and continue as above #.