mushroom barley soup with rosemary - Cook with Gem

Name: mushroom barley soup with rosemary - Cook with Gem
Ingredients: 1x 500g bag of soffrito or 2 sticks of celery, 2 carrots and a large onion; 1 tablespoon butter; 1kg (2.2lb) portobella or chestnut (crimini in the US) mushrooms; 200g (1 cup) of raw pearl barley or pearled spelt; 3 tablespoons Marsala or sherry; 2 stems of rosemary; 1 chicken or vegetable organic stock pot – I used an organic Kallo pot. In the US use a tablespoon of organic Better than Bouillon paste; Sea salt and freshly ground black pepper

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This easy, hearty rosemary mushroom barley soup is perfect for family dinners or for filling the freezer. take it to work in a flask for a healthy lunch.

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Ingredients

1x 500g bag of soffrito or 2 sticks of celery, 2 carrots and a large onion
1 tablespoon butter
1kg (2.2lb) portobella or chestnut (crimini in the US) mushrooms
200g (1 cup) of raw pearl barley or pearled spelt
3 tablespoons Marsala or sherry
2 stems of rosemary
1 chicken or vegetable organic stock pot – I used an organic Kallo pot. In the US use a tablespoon of organic Better than Bouillon paste
Sea salt and freshly ground black pepper