Mushroom and Barley Soup

I was inspired by this Hungry and Frozen post to make mushroom soup the other night. It was very easy to make and ended up being so delicious I thought I'd share.

You will need:

• 2 tablespoons olive oil
• 2 cloves garlic (I like things super garlicy, you might want to only use one clove, up to you!)
• 2 cups chopped mushrooms
• 2 slices chopped bacon (optional)
• 1 teaspoon dried sage
• 1 litre chicken stock
• 1/2 cup pearl barley
• a generous splash of white wine
• grated parmesan and chopped parsley to serve (also optional)

To cook:

• Heat olive oil in a heavy pot and add garlic, then mushrooms, bacon and sage. Get it all nice and sizzling, then once it's starting to get a bit sticky deglaze the pot by splashing in your wine. Lower heat and leave for a few minutes to reduce and cook.

• Add stock and barley and bring to the boil. Simmer for around 20 minutes until the barley is cooked through and softened.

• Once it was cooked I used a stick mix straight in the pot to blend it up slightly to create a half smooth, half chunky texture. Now you're ready to serve it up, with plenty of parmesan on top, and some chopped fresh parsley.

I managed to prepare all this while Ray was having his dinner. Then I left it simmering while doing his bath, I put him to bed, then I jumped in the bath, then it was ready to eat! Not that I ate it in the bath. I got out and ate at the table, then spent the rest of the evening on the couch. A most peaceful and relaxing Saturday evening!