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