Mushroom Barley Soup with Dill
A hearty winter favourite - good for using celery and carrot up too. Dill missing in this picture, will replace. 2-3 Carrots 2-3 Celery sticks One medium Onion 10-12 Cremini mushrooms 4-6 cloves Garlic Olive oil Salt Veg bouillon Water Dried or Fresh dill Rosemary or fennel seeds optional 1/2 cup barley Directions: Enjoy some latitude with the amounts. You always have to taste test soups to adjust anyway. Wash and soak the barley. Chop garlic and onion first. Saute in a generous amount of olive oil. Add in chopped carrots, celery, mushrooms chopped however you would like them to fit in your mouth. Add salt to taste, same with the veg bouillon. About 2 tsp dried dill or a big handful fresh. Add rosemary and / or a few fennel seeds or any other herb that you like. Not oregano though. You want the dill to be the main herb flavour. Add enough water so that it covers all the vegetables. More if you want a watery soup, less if you want it more hearty. Dra...
