Mushroom barley soup — weeknight edition

Serves 4

Ingredients

• 450 g sliced mushrooms
• 1 cup pot barley
• 1 carrot, diced
• 6 cups vegetable broth
• 1 tbsp canola oil
• 1 tbsp whole-grain mustard
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• Optional brand pick: Better Than Bouillon Reduced Sodium Base (or any reduced-sodium broth)

5 steps

Method

1. Warm a large pot over medium heat. Prep and measure all ingredients.
2. Cook the aromatic vegetables with the oil for 5 minutes without deeply browning.
3. Add the seasonings, stir for 30 seconds, then add the main ingredients and liquid.
4. Bring to a gentle simmer, partially cover, and cook for about 35 minutes until tender.
5. Adjust the texture with a little water, taste, and garnish just before serving.