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Mushroom and Barley Broth


Serves 4

Lovely big bowl of barley soup with loads of mushrooms. Perfect for winter.

Per serve: 871.9kj (207.6cals); 4g total fat (1.6g saturated fat)


You’ll need

1 tsp olive oil
1 onion (130g), finely sliced
1 large celery stalk (100g), finely sliced
2 large garlic cloves, minced
2 tsp light butter (50% reduced fat)
400g assorted mushrooms, finely sliced or chopped
¾ cup pearl barley
2 bay leaves
1 tsp finely chopped rosemary (leaves from about 2 stalks)
3 cups stock
2-3 cups water (start with 2 and add more if you need it)
½ cup finely chopped parsley

Let’s go

Heat oil in a large saucepan and add onion, celery and garlic with a pinch of salt. Cook on low for minutes. Add butter and mushrooms and cook a further 5 minutes until vegetables are soft and fragrant. Add remaining ingredients, except parsley, and bring the to boil. Season with pepper, reduce to a simmer, cover and cook for 40-50 minutes until barley is soft (keep an eye on the water levels and stir every now and then. If it gets too dry, add a little more water).

Serve with a sprinkling of parsley.

Why it’s good for you
This soup is just perfect for a cold winter’s day – packed with fibre, iron and vitamins and packed with fibre.
Per serve: 871.9kj (207.6cals); 4g total fat (1.6g saturated fat); 8g fibre


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