Ingredients:

• 250 g – packages sliced Mushrooms
• 5 cups – Mutton broth
• 1 cup – Barley
• 3 cups – water
• 1.5 tbsp – Olive oil
• 2 – onions, chopped
• 1 – carrot, thinly sliced
• 2 stalks – celery, thinly sliced
• 1/2 tsp – salt
• 1/4 tsp – ground black pepper

Method:

1. Bring the barley and water to a boil in a saucepan.
2. Cover, reduce heat to low, and simmer for 30 mins, or until tender.
3. Meanwhile, heat olive oil in a large saucepan over medium heat.
4. Stir in the onions, carrots, and celery; cook and stir until the onions have softened and turned translucent, about 10 minutes.
5. Stir in mushrooms, and cook for 5 mins more.
6. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering for 15 mins.
7. Stir in barley, and season with salt and pepper before serving.