Mushroom and Barley Soup Recipe

• 1/3 cup Barley (soaked overnight in cold water)
• 5 cups Sliced Mixed Fresh Mushrooms
• 4-1/2 cups Vegetable Stock
• 3 Shallots (finely chopped)
• 1/4 cup Dried Mushrooms
• 2 tsp Chopped Fresh Thyme
• 1 tsp Dijon style mustard
• 2/3 cup Boiling Water
• 3 tbsp Olive Oil
• 2/3 cup Apple Juice
• 1 Bay leaf
• Pepper to taste
• Salt to taste

• Drain excess water from barley and keep it aside.
• Now heat a large pan, add barley and stock into it and bring it to a boil.
• Now reduce the heat, cover and simmer for 45 minutes.
• Meanwhile soak the dried mushrooms in boiling water for 20 minutes.
• After the specific time period, take out the mushrooms, reserving liquid. Chop the taken out mushrooms.
• Now take oil in a large pan; add chopped shallots, thyme and mushrooms to it.
• Cook for 5 minutes and then add cider and boil rapidly until liquid is almost evaporated.
• Add barley with stock, reserved dried mushrooms liquid, bay leaf and mustard to pan. Cover the pan.
• Simmer for 1 minute. Discard the bay leaves.
• Season with salt and pepper and serve hot with whole wheat rolls.