Ingredients
1/2 cup barley
2 cups water
550g mushrooms, diced
1.25 litres stock
Method
Put the barley in a saucepan with the water, bring to the boil, simmer for about 1/2 an hour or until soft, then drain.
Cook the mushrooms in the stock for about 15 mins. Using a hand blender, blend the mushrooms in the stock, until mostly smooth, but leaving some mushroom pieces. Stir in the barley, heat through and serve.
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