Ww Low Fat Mushroom Soup - cooking recipe

Ingredients

30 g pearl barley
1 carrot, peeled
4 sticks celery
1 white onion, peeled
500 g mushrooms, rinsed
4 cloves garlic, peeled
3 cups chicken stock (I use 2 stock cubes and water)
milk (optional)

Preparation

Put the pearl barley in a pan with 3 cups cold water. Bring to the boil and simmer for 45 minutes, checking on it often to make sure it doesn't boil dry.
Meanwhile, chop the rest of the veggies, including the garlic.
Drain the pearl barley, rinse and drain again.
Put the pearl barley, veggies, garlic and chicken stock in a pan, cover and simmer for 30 minutes until all the veggies are softened.
Blend the soup well until it is of a smooth consistency.
This makes quite a thick soup- I like to add milk after blending but you could simply increase the amount of stock you use.