Old-Fashioned Mushroom and Barley Soup
1 hour 20 minutes
Cholesterol-lowering soluble fibre is barley's biggest feature. The plump, pearly grains are also rich in B vitamins and magnesium.
Janet Mitchell
1 person made this
Ingredients
Serves: 4
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, diced
- 375g button mushrooms, sliced
- 125g shiitake mushrooms, trimmed and thinly sliced
- 1/2 cup pearl barley
- 2 cups chicken stock
- 1 cup no-added-salt tomato purée
- 3/4 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1 tablespoon chopped fresh parsley
Directions
Preparation:20min ›
Cook:1hour ›
Ready in:1hour20min
- Heat the oil in a large saucepan over moderate heat. Add the onion and garlic and cook for 5 minutes or until tender. Add the carrots and cook, stirring frequently, for 4 minutes or until crisp-tender. Add the mushrooms and cook, stirring frequently, for 5 minutes or until tender.
- Stir in the barley, stock, 2 cups water, the tomato purée, ginger and pepper. Bring to the boil, reduce to a simmer, cover and cook for 45 minutes or until the barley is tender. Sprinkle with the parsley before serving.
