mushroom barley soup with rosemary

This mushroom barley soup came about because I spotted loads of large mushrooms in the reduced area at the supermarket. I also spotted a bag of soffrito, reduced to 10p. Soffrito is just the Italian name for chopped onion, carrot and celery – the basis for most Italian soups, sauces and stews. I never usually use ready chopped things but I knew I had a hectic day ahead, and that the chopping time I’d save would allow me to crack out a few more emails. With less than 15 minutes of prep, this soup was puttering away on the stove while I cracked on with work. An hour later it made the most delicious hearty lunch. A few hours after that, my boys had it for dinner with cheese on toast.

The pearled barley or spelt adds body but also a stickiness that makes this extra comforting. If you are gluten-free, you could add some risotto rice instead.

Don’t skip the blending bit at the end. By blending half the mushroom barley soup, you add creaminess and thicken it up.