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Ingredients:
5 1/2 cups vegetable stock
1/2 cup onion, chopped
2 cloves garlic, minced
1 bay leaf
1/2 tsp Worcestershire sauce
1/8 tsp black pepper
2 cups fresh assorted mushrooms, sliced
3/4 cups carrot, shredded
1/2 cup celery, chopped
1 1/2 cups quick-cooking barley
3 tbsp fresh parsley, chopped
Directions:
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Heat 1 tbsp olive oil in a large pot on medium heat.
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Add onions, celery, and carrots and sauté until slightly tender.
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Stir in garlic and mushrooms, and sauté until lightly browned.
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Pour in vegetable stock and add bay leaf, Worcestershire sauce, and salt & pepper.
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Bring soup to a boil, then let simmer for 10 minutes to let flavours mix.
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Add in barley and simmer for another 20 minutes.
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Serve with fresh parsley.
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