Ingredients
2 tbsp extra virgin olive oil
1 onion (, finely diced)
2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)
2 celery stems (, chopped into 1cm / 0.4" cubes)
2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
2 garlic cloves (, finely minced)
1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried))
1/4 tsp ground coriander
1/4 tsp ground fennel
2 fresh bay leaves ((or 1 dried))
1 3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1 cup pearl barley (, NOT hulled barley (Note 2))
1.75 litres / quarts vegetable stock
1 cup fresh parsley leaves
Instructions
Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!
Storing leftovers:
Strain soup (or use slotted spoon), store vegetables/barley separate from soup broth. Otherwise the barley will soak up all the liquid!