Barley Soup

Sticks to your bones

1   White Onion
2 tbsp 30 ml   Olive Oil
2 cups 500 ml   Mushrooms, chopped
1 cup 250 ml   Barley
6 cups 1500 ml   Vegetable stock
2   Bay Leaves
3   Carrots, chopped
3   Celery Stalks, chopped
3 cups 750 ml   Potatoes, cubed
1 tsp 5 ml   Salt and Pepper (each)
0.5 cup 125 ml   Grated Parmesan or Cheddar Cheese
1 tsp 5 ml   dried rosemary or thyme
1. Chop the onion into small slices, and then fry it in a tablespoon of olive oil in a large pot over medium heat.

2. Once the onion is tranluscent and fragrant, add the vegeable stock and the bay leaf to the pot and bring to boil. Meanwhile wash and dice the mushrooms, carrots, celery, and potatoes. Once the stock is boiling merrily, stir in the diced vegetables along with the barley, salt, pepper, and dried rosemary or thyme.

3. Bring the pot to a full boil, then turn down the heat to low and let the stock simmer for at least 30 minutes.

4. Serve garnished with cheese, with a side of crusty bread for dunking. So filling, warm and delicious.