{"id":4803,"date":"2018-02-08T15:14:33","date_gmt":"2018-02-08T15:14:33","guid":{"rendered":"http:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=4803"},"modified":"2022-11-15T15:38:37","modified_gmt":"2022-11-15T15:38:37","slug":"mushroom-barley-soup","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/mushroom-barley-soup\/","title":{"rendered":"mushroom barley soup with rosemary"},"content":{"rendered":"\n

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<\/em> 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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Don’t skip the blending bit at the end. By blending half the mushroom barley soup, you add creaminess and thicken it up.<\/p>\n\n\n\n

Leftovers<\/h3>\n\n\n\n

Leftover soup will sit in the fridge for 4-5 days, making it perfect to dip into for last minute lunches or dinners. Or freeze it in individual servings so you have treats to come.<\/p>\n\n\n\n

Mushroom barley soup ingredients<\/h3>\n\n\n\n

(makes 6 large servings)<\/strong><\/p>\n\n\n\n