Mushroom & Barley Soup

Serves 8

500g mixed cultivated mushrooms, sliced

(big browns, portabellos, portabellinis, buttons, baby buttons etc)

1 Tbsp fresh thyme leaves

2 celery stalks, finely sliced

2 garlic cloves, minced

1 large onion, finely diced

2 medium carrots, peeled and chopped

1 Tbsp flour

2 litres / 8 cups vegetable stock

1 x 400g tin diced tomatoes

2 Tbsp Worcestershire sauce

1 cup pearl barley

4 Tbsp fresh parsley, chopped, plus more for garnish

1 Tbsp red wine vinegar

Olive oil, for cooking

Salt and pepper, to taste

Heat a drizzle of olive oil in a large Dutch oven or soup pot.

Add the mushrooms and thyme, and cook until golden brown.

Transfer the mushrooms to a rack lined baking tray.

Add a fresh drizzle of olive oil and the celery, garlic, onion and carrot.

Cook until softened and very lightly caramelised.

Sprinkle the flour all over the vegetables and cook for 2 minutes.

Pour in the stock, tinned tomatoes and Worcestershire sauce.

Make sure to scrape any stuck bits of flour off the bottom of the pot.

Add the barley and ¾ of the sautéed mushrooms.

Bring to a simmer and cook until the barley is tender- about 40 minutes.

Stir in the parsley and vinegar.

Season well with salt and pepper.

Divide between bowls and garnish with the remaining sautéed mushrooms and an extra sprinkle of chopped parsley.

Serve with chunky toasted slices of ciabatta.

If you have leftovers – the barley will continue to absorb the liquid of the soup overnight.

So the next day just add a little more stock before reheating. Enjoy!

Sponsored on behalf of SAMFA (The South African Mushroom Farmers’ Association)