Pearl Barley Soup

Step 1

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.

Step 2

Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.

Step 3

Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.

Step 4

Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.

Step 5

Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

©recipetineats

• 2 tbsp extra virgin olive oil

• 1 onion , finely diced

• 2 small or 1 large carrot (~200g/7oz), peeled, chopped into 1cm / 0.4" cubes

• 2 celery stems , chopped into 1cm / 0.4″ cubes

• 2 small or 1 medium swede (US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g)

• 150g / 5 oz white mushrooms , cut in 4 (larger ones cut into 6 or 8)

• 2 garlic cloves , finely minced

• 1/2 tsp fresh thyme , chopped (or 1/4 tsp dried)

• 1/4 tsp ground coriander

• 1/4 tsp ground fennel

• 2 fresh bay leaves (or 1 dried)

• 1 3/4 tsp cooking/kosher salt

• 1/2 tsp black pepper

• 1 cup pearl barley , NOT hulled barley

• 1.75 litres / quarts vegetable stock , preferably homemade (it's so easy!) else low sodium store bought

• 1 cup fresh parsley leaves