This hearty soup is perfect for a midweek meal – it's filling and cheap, as well as being delicious.
- 200g barley
- 450ml water
- 1 onion
- 2 carrots
- 2 sticks of celery
- 2 bay leaves
- 225g mushrooms
- 125ml white wine
- 2 litres chicken stock
- 1 tsp. dried thyme
- Salt and pepper
- Knob of butter
- Dash of olive oil
Put the barley and the 450ml water into a saucepan and bring them to a simmer. Once simmering, cook for thirty minutes or until the barley is soft and tender. Drain and set to one side.
Finely chop the onion. Finely chop the carrots and the celery sticks, and quarter the mushrooms.
Melt the butter with some olive oil in a large pot over a relatively low heat.
Put the onions, carrots and celery into the pot and cook them for up to ten minutes, until brown and softened.
Add the wine and bring the mixture to a boil, then add the stock, thyme, salt and pepper, bay leaves and mushrooms. Simmer for an hour or so.
Before serving, remove the bay leaves and stir in the cooked barley, heating until just warmed through.