As soon as the cool weather hits I can’t resist making soup. I love the fact that with a little creativity I usually have everything I need already in my fridge and pantry to make soup. I usually keep a variety of dried beans and grains in my cupboard. In this instance, the grain of the day will be barley. Barley is wonderful for making soups. I find the kids really like the texture of barley and combine it with some veggies, broth and herbs and you have a wonderful hearty soup that is a meal in one.

Ingredients:

2 Tbsp butter

1 Onion

2 Celery

2 Carrots

1 Garlic clove crushed

10 Mushrooms (I like cremini, but you can use what ever type you like)

5-6 cups beef stock (You can use veggie or chicken stock if you want)

approx. 1 tsp chopped herbs (i.e. fresh thyme & tarragon or dried herbs like herbes de provence)

salt & pepper to taste

Directions:

Start by preparing all of your veggies. Clean and slice the mushrooms (I like to remove the stems). Dice the onion, celery and carrot.

Melt the butter in a large heavy pan. Once bubbling add all of the veggies and cook until the onions are translucent.

Now add in your barley and herbs. Let them cook for about 2 mins. Next add in your stock, salt & pepper. Put the lid on your pan and let the soup come to a boil, reduce heat to low and let simmer for about 30 minutes or until the barley reaches the texture you like.

This is quite a hearty soup, so if you like it a bit thinner add more stock. This is a meal in one and is guaranteed to satisfy to the whole family!