Mushroom and barley soup
Recipe courtesty of The Food Coach.
Dairy free, Low carbohydrate, Low fat, Low GI
An easy, light soup perfect for winter, packed full of nutrition thanks to the fresh vegies and mushrooms.
Ingredients
1 carrot finely diced
1 stalk celery, finely diced
1 tsp thyme
½ cup barley, soaked in hot water for approx 30 mins
1 large clove garlic, crushed
1 tbsp olive oil
300 grams flat mushrooms, sliced
2 litres stock
Preparation
Saute the carrot, celery, garlic and mushrooms in olive oil for 10 minutes.
Method
Add the barley and stock and simmer for 45 minutes.
Makes 4 servings
Recipe courtesty of The Food Coach.
