Chestnut Mushroom and Barley Soup

This sounds so simple and yet it is one of the most tastiest soups I have ever created. The use of chestnut mushrooms combined with the subtle taste of fennel and thyme make this a lovely warming soup for any occasion. Just perfect for a cold, winters evening.

55 Minutes

Serves 4

? kcal per serving

METHOD

1 Put 500 ml of the vegetable stock into a saucepan, add the barley, thyme and bay leaves and bring to the boil. When boiling, reduce the heat, cover gently and simmer for 30-35 minutes until the barley is cooked and soft.

Whilst the barley is cooking

2 Fry the mushrooms in 2 teaspoons of vegetable oil over a low heat for about 5 minutes. When most of the water has been released, add the garlic and continue to cook gently until the mushrooms start to brown slightly. Remove from the heat and set aside.

3 Put 1 teaspoon of olive oil in a large saucepan or frying pan, add the onion, carrots and fennel seeds and fry gently for about 3-4 minutes until the vegetables start to soften.

4 Pour in the remaining stock and bring back to the boil. Add the barley (including the cooking water) and mushrooms, add salt and pepper for seasoning and reduce the heat to simmer, covered, for about 15-20 minutes. Stir occasionally to stop any vegetables from sticking.

5 When cooked, remove from the heat and stir through the margarine. Taste for seasoning and serve.

RECIPE NOTES

Prepare the pearl barley in advance to speed up the time it takes to make the soup.

RECIPE TIPS

This is extra special with the addition of some wild mushrooms.