Lemon-Thyme Mushroom and Carrot Barley Soup

1. Wash hands and vegetables. Rinse 140 g pearl barley. Prepare 220 g mushrooms, 150 g carrot, 100 g celery, 120 g onion and 8 g garlic as listed.

2. Heat 20 ml olive oil over medium heat in a large pot. Sauté onion, carrot and celery for 5 minutes. Add mushrooms for 3 minutes, then stir in garlic and 1 g dried thyme for 30 seconds.

3. Add barley, 1200 ml vegetable stock and 1 bay leaf; bring to a boil. Reduce to medium-low, leave the lid ajar and simmer about 35 minutes until the barley is tender enough to chew and carrot is fork-tender.

4. Remove bay leaf; add 20 ml lemon juice, 15 g chopped parsley, 2 g salt and 1 g pepper. Stir and heat for 1 minute, then taste. If too thick, add 50–100 ml water and bring back to a simmer.