This is a lighter version of my usual mushroom and barley stew which is perfect for this health conscious month! It’s great enjoyed on its own as a bowl of soup or even better with a load of greens such as broccoli and green beans to create a proper meal.
This recipe freezes well too so you can make a bulk of it and then take a portion out whenever you need a satisfying yet healthy lunch with minimal effort.
1 Large Onion
1 Stick of Celery
1/2 small Savoy Cabbage
2 Cloves of Garlic
25g Dried Mixed Mushrooms
140g Pearl Barley
100g Chestnut or Button Mushrooms
850ml Vegetable Stock
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
Salt and Pepper
To prepare the vegetables – Thinly Slice the onion, carrot, leek, celery and cabbage. Crush the garlic. Brush the fresh mushrooms to clean them then slice roughly. Put the dried mushrooms in a bowl and cover with boiling water, allow them to soak for half an hour.
Heat Olive Oil in a large saucepan on a medium heat and add the onion, carrot, leek, celery, garlic, rosemary and thyme (not the cabbage yet). Soften the veg whilst stirring occasionally for 10 minutes.
Using a slotted spoon remove the soaked mushrooms from the water (reserve the water) and chop them up roughly then add them to the pan with the sliced fresh mushrooms and cook for 2 minutes or untill the fresh mushrooms have wilted.
Add the Mushroom Water, Pearl Barley, Vegetable Stock, Worcestershire sauce and seasoning.
Turn the heat down to a simmer and cook for 25 minutes with a lid on untill the barley is cooked (puffed up and soft). If at any point it looks a little dry you can add a bit more vegetable Stock.