Mushroom and Barley Soup

Ingredients:
Barley - Pinhead or Regular
Mushrooms
Onions
Fresh Garlic
Salt and Pepper
Oil

Soak the barley by putting it in a container or bowl and covering it with boiling hot water. Cover well and leave to soak for at least an hour. (The longer you leave it for the better, as this reduces the stodginess in the soup making it nice and light). If you cannot soak the barley before you can still make the soup but it will be more stodgy and will need top ups of water during cooking.




Dice and fry onions until they are translucent and slightly golden.


Add chopped mushrooms and chopped garlic.




Fry until the mushrooms go soft.

Add the drained barley and fry over for a couple of minutes.


Add salt, pepper and enough to water until almost the top of the pot.

(If you use boiling water, it will come to the boil a lot quicker). Cover and bring to a boil. Lower flame and cook for 1 hour if barley is pre soaked or 2-3 hours if barley is not pre soaked.

Et Voila!