½ cup pearl barley
1250ml vegetable stock
2 onions, sliced
2 cloves garlic, crushed
500g mushrooms
½ dry white wine
½ avocado
Step 1
Cook the barley in half the stock until tender, add remaining stock.
Step 2
In another pan sauté onion and garlic. When soft, add mushroom and simmer gently for 5 mins.
Step 3
Add mushroom mixture to barley and cook for 30 mins.
Step 4
Mash up the avocado and add to soup with the wine just prior to serving. Add pepper to taste.
SERVES 6
Per serve:
Kj 674
Kcal 160
Carb 16g
Fat 5.3g
Fibre 5.8g
