Mushroom-Barley Soup

Ingredients

• 500 g Button mushrooms
• 150 g Barley, hulled
• 1 tbsp Olive oil
• 1 pcs Onion
• 2 pcs Carrot
• 1/2 pcs Celery root
• 4 clove Garlic
• 2 pcs Bay leaf
• 1 pinch Salt and pepper to taste
• 1/2 pcs Lemon, queezed the juice out from it
• 2 l Homemade chicken stock

Method

1. Finely chop the onion and fry it in the olive oil in a large pan for 4-5 minutes, stirring constantly.
2. Add the garlic, bay leaf, salt, pepper, cleaned and sliced mushrooms and chopped carrots and celery.
3. At the same time, add the washed barley to the soup.
4. Cook over a low heat for about 1 hour until everything is tender.
5. Cook until all the vegetables are tender.
6. Serve while still warm.