Swiss Brown Mushroom and Barley Soup

I was going through my recipe book collection on the weekend for soups specifically hearty vegetarian ones and came across this in the Australian Women's Weekly Low Fat Recipe Book. I have modified it slightly for my taste and can attest that it is a very simple, healthy and nutritious meal which is perfect since the weather is starting to turn just a little tat cooler.

The meal was so delicious that I had forgotten take any photographic evidence! Therefore, please excuse me this time and hope that you will try it some day.

Here's what you need:

Ingredients serves 4

200g Swiss Brown Mushrooms, quartered
2 cloves garlic, minced finely
2 carrots, sliced into small cubes
2 celery sticks, sliced into small cubes
1 brown onion, sliced finely
100g pearl barley
4 cups (1 litre) of Chicken Stock** - temperature hot
4 cups (1 litre) of extra water - temperature hot
2 tbsps soy sauce
2 tbsps Extra Virgin Olive Oil

Instructions

1. In a deep soup pot over medium heat - add mushrooms, garlic, 1 tbsp olive oil, soy sauce and a little water. Cook till mushrooms are semi-soft. Remove from pot and set it aside.

2. In the same deep soup pot over medium heat - add onion, carrots, celery and 1 tbsp olive oil. Brown the vegetables for 5 minutes and add the cooked mushrooms back in the pot.

3. Add Chicken stock, barley and extra water into the pot. Cook on high and simmer for 15 minutes.

4. Serve it on its own or with crushy bread on the side.

** I use Massel for all my stocks (chicken, beef, vegetables) because it is tasty, free of MSG and all the stocks are made from vegetables. Yes, even the meat stock powders are made from vegetables. Therefore, this recipe is great for vegetarians too! If you are using Massel brand stock for this recipe, use 4 tbsps of stock powder and you won't need to add any salt to this soup / meal.