Mushroom and Barley Soup

I love this soup for its rich, thick and creamy texture.

Ingredients:

60 ml olive oil
1 small onion chopped
500g mushrooms, sliced
2 small cloves garlic, crushed
1 liter vegetable or chicken stock
125 ml fresh parsley
125 ml barley
125 ml greek yoghurt
salt and pepper to taste

Method:

Heat the oil and saute the onion until soft. Add the mushrooms and cook for about 4 minutes. Add the stock, garlic, barley and parsley.
Bring to the boil and simmer for about 50 minutes or until the barley is tender. Blend the soup with a stick blender until smooth, or serve whole. Stir the yoghurt into the soup. Season to taste with salt and pepper. Garnish with extra parsley and serve with wholewheat rolls.