Take a large saucepan with lid. Gently fry the onion in a little olive oil. When beginning to soften, add the sliced mushrooms. After a couple of minutes, remove some of the mushrooms and set aside in a warm dish to use as a final garnish/finish if desired.Add all the other ingredients, stir and sweat down for a few minutes, stir and then add the stock (stock powder made up in boiling water is fine). Simmer until all the vegatables are tender (30-40 min). Blend contents of pan until smooth using an in-pan hand-held blender.If thinning is needed, add a little milk.Gently simmer for a few more minutes. Stir, do not allow sticking.
For croutons, cut bread slices into cubes. Rub a baking tray with garlic (and bread, if stiff enough - use stale bread if you have some). Pour a little olive oil on the tray, add bread cubes and gently mix with the oil. Bake in a preheated oven (200 fan) for six minutes.
Serve soup hot, adding mushroom garnish if you set some aside.
This is a hearty thick soup which can be served as a lunch or supper on its own, especially if you make lots of croutons.Packed with tasty veg and high in fibre.The pearl barley is a key ingredient, giving a creamy smooth texture. You can experiment with other vegetables of course, such a swedes, celery and potatoes.Freeze any remaining portions of the soup.
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