Mushroom and barley soup

A hearty soup for the winter

Preparation Time: 10 min

Cooking Time: 3-4 hours

Serves: 4-6

Ingredients: 

1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
¾ cup pearl barley
4 carrots, diced
3 stalks celery, diced
500g mushrooms, sliced
¼ cup soy sauce
6 cups chicken stock
freshly ground black pepper

Method: 

1. Heat olive oil in a saucepan, cook onion and garlic for 2-3 minutes or until softened. Transfer to slow cooker.
2. Add remaining ingredients, except pepper. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
3. Serve hot with freshly ground black pepper