Ingredients
30ml/2tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
1 bay leaf
50g/2oz mushrooms, quartered
1tsp thyme
1tsp basil
30ml/2tbsp tamari
1 potato diced
2 carrots, sliced
½swede, diced
50g/2oz pearl barley (soaked in water for 1 hour)
1.35L/2¼pt vegetable stock
salt & freshly ground black pepper
Method
1. Heat the oil, add the onion
and sauté gentle, add the garlic
and the bay leaf, and continue cooking for 3 minutes.
2. Add the mushrooms, thyme, basil and tamari and cook gently for a
further 3 minutes.
Add the remaining vegetables, barley and stock.
Cover and simmer for about 30-40 minutes.
Season and serve with hunks of crusty wholemeal bread.
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