Sunday, 8 January 2012

Mushroom & Barley Soup - very easy (and very tasty)

1 medium white onion - peeled and chopped
1 small leek or 1/2 large one - white part - washed and sliced thinly
2 medium potatoes - peeled, chopped
1 tbl. olive oil + large knob of butter
1/2lb. (250g.) sliced mushrooms (regular white or brown)
1/4 or 1/2 cup of pearl barley - rinsed
dried thyme, salt, pepper and
vegetable or chicken stock

1. Saute the onion, leek and potato in olive oil and butter - until softened
2. Add the sliced mushrooms and continue cooking until mushrooms begin to release their juices and are softened.  Adding the dried thyme.
3. Add enough stock to well cover (plus some more) and add the barley.
4. Simmer until the barley is cooked and soft -  adding more stock when necessary, as the barley will swell.

This can be made in the Microwave (covered while cooking)  - adjust the timing.
Keep testing the barley to see that it is cooked and soft.
This is a lovely Wintery soup.

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