Have you ever eaten somewhere and thought to yourself, "I can do better than this?" Well that's exactly what happened in the case of this weeks recipe.
Wholefoods often do a pearl barley and mushroom soup as one of their lunch offerings. While I thought it was nice and did leave me full, I did think to myslef that something was missing. So I set to work on creating what I think is the ultimate pearl barely and mushroom soup. A bold statement I know, but I'm ready to stand by such claims!
Serves 6 - 8
(2 hours cook time / 15 minutes prep)
1- 1.5 lites water
1 table spoon of vegetable bouilon
1 cup of Pearl Barley
2 Bay leaves
1 large onion (chopped)
1 bag of chesnut mushrooms
2 cloves of garlic (crushed)
2 stems of celery (chopped)
1 teaspoon ground mixed spice
Here's how to make it
Pour water into a pot with the bouilon, and bay leaves then bring to the boil. Then add the barley. Reduce the heat to simmer and set your timer for 2 hours
Saute the onions in a little olive oil, add the celery and finally the garlic. Simmer for a further 2 - 3 minutes or until the celery and the onions and celery are transparent and soft.
Stir this mixture into that pot and add the mixed spice. Bring back to the boil and then simmer.
Slice the mushrooms and then pan fry in a little olive oil. Once the mushrooms have browned and reduced a little, add to the pot and stir.
Allow the soup to simmer until the timer goes off or until the barley is nice and tender. Add additional water if the soup reduces too much.
Add a little black pepper or salt to taste if desired. When ready, serve and enjoy!