500 g mixed cultivated mushrooms, big browns, portabellos, porta- bellinis, buttons, baby buttons etc, sliced
1 tbs fresh thyme leaves
2 stalks celery, finely sliced
2 cloves garlic, minced
1 large onion, finely diced
2 medium carrots, peeled, chopped
1 tbs flour
2 litres vegetable stock
400 g tin diced tomatoes
2 tbs Worcestershire sauce
1 cup pearl barley
4 tbs fresh parsley, chopped, plus more for garnish
1 tbs red wine vinegar
Olive oil for cooking
Salt and pepper to taste
Heat a drizzle of olive oil in a large Dutch oven or soup pot.
Add the mushrooms and thyme, and cook until golden brown.
Transfer the mushrooms to a rack- lined baking tray.
Add a fresh drizzle of olive oil and the celery, garlic, onion and carrot.
Cook…
