Mushroom Leek and Barley Soup
Massel kindly provided the Nutrition and Wellbeing Cookshops with samples of their stock cubes and liquid stock recently. If you have read many of my other posts you will know that I am already a fan, but I had never tried their concentrated liquid stock before.
Despite the weather warming up recently and it now being Spring, I still am enjoying taking soup for lunch as it is so convenient. So I decided to use this stock to make one of my favourite soups, a delicious combination of sautéed leeks, mushrooms and barley.
The liquid stock has a superior flavour to the powdered one I normally use and made this yummy soup, even more delicious.
This is the type of stock you would use in a risotto or to give a really tasty base to a casserole. It is a great time saver in the kitchen and I will definitely be using it again!
Mushroom Leek and Barley Soup
Serves 4
- 1 tablespoon extra virgin olive oil
- 1 large leek (320g)
- 600g mushrooms
- 1 packet Massel Concentrated Chicken Stock (note this is vegetable based – it does not contain any animal products)
- 2400ml water
- 1/2 cup (100g) pearl barley
- fresh parsley, to serve
Directions:
Heat a large saucepan over medium heat. When hot add the oil and leek and sautee for 5 minutes
Add mushrooms and sautee for another 5 minutes…
until mushrooms soften and are starting to brown
Add stock and 2000ml/2 litres of water
Cook for 10 minutes, then remove from heat and puree until smooth
Return to heat, add 400ml extra water and barley and cook for 35 minutes, until barley is cooked
Add pepper to taste and serve sprinkled with parsley
Per Serve: 510kJ or 121 calories; P 5.8g Fat 3.8g SFat 0.5g CHO 13g Fibre 6g
