Serves 3 persons
Cooking time: 20 minutes
- Cook the barley in a medium saucepan using 4 cups of water. Bring to the boil and simmer for 30 minutes until soft.
- While the barely is cooking heat the olive oil in a large saucepan over a medium heat.
- Fry the onions and celery until they are soft and the onions are translucent.
- Add the chopped carrot and cook for a further 5 minutes.
- Increase the heat a little and add the mushrooms, cook for about 5 minutes until they start to juice.
- Add the stock and simmer for about 10 minutes.
- Finally add the cooked barley, thyme, salt and pepper to taste.
- Delicious served with some sourdough bread.
Ingredients
| Barley 200 g |
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| Carrots 1 - chopped |
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| Centra Celery 2 - stalks, chopped |
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| Centra Olive Oil 1.5 tsp |
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| Dried Thyme 0.5 tsp |
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| Mushrooms 500 g sliced |
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| Onion 2 - chopped |
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| Vegetable Stock 1 litre |
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