Mushroom Barley Soup
1/4 - 1/2 cup of pearl barley soaked overnight
(it won't be a disaster if you do not soak it)
9 cups of Go Bio Yeast Free Mushroom Bouillon
Drain barley & place into a large pot with stock
bring to a boil & reduce the heat to simmer for about 45 minutes
Chop up 8 - 10 cups of your favourite mushrooms
Olive oil for frying - 1 tbsp
5 large shallots chopped
4 tsp of fresh thyme, chopped or leaves
3 small bay leaves
2 tsp of Dijon mustard...more if you like
Salt & pepper to your own taste
As your barley is simmering:
On medium heat add oil to a large skillet.
Add the shallots and thyme.
When shallots are translucent, add all of the mushrooms.
Once your mushrooms/shallots are prepared, and your barley is ready, add the veggies to the broth and barley mixture.
Add the bay leaves, dijon mustard, salt and pepper.
Simmer for 45 minutes to allow the broth flavours to develop.
Served with a crusty whole wheat roll.