Serves
4
Prep
15
mins
Cooking
45
mins
Vegan Mushroom & Barley Soup
Directions
Step 1
Heat oil in a large saucepan or pot. Add leek, carrot, celery and garlic. Cook over low heat for 5 minutes. Stir in mushrooms and cook a further 5 minutes until mushrooms are tender and softened.
Step 2
Add stock, water, barley and thyme to pot. Bring to the boil, reduce heat and simmer for 35 minutes until barley is tender. Stir in soy sauce.
Step 3
Just before serving stir in parsley and season well. Accompany with parmesan toasts.
Tips
- Add a splash of water when reheating.
Ingredients
- 1/4 cup olive oil
- 1 leek, finely sliced
- 1 carrot, thinly sliced
- 1 stick celery, finely sliced
- 2 cloves garlic, crushed
- 300g swiss brown mushrooms, thinly sliced
- 1 litre vegetable stock
- 2 cups water
- 3/4 cup, rinsed McKenzie's Australian Pearl Barley
- 2 sprigs thyme
- 1 tsp soy sauce
- 1/2 cup flat leaf parsley leaves, chopped
- to taste, McKenzie's Australian Natural Sea Salt Large Grinder
- to taste, McKenzie's Whole Black Peppercorn Large Grinder
- Parmesan toasts, to serve
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