Mushroom and Barley Soup

Mushroom and Barley Soup

Serves 4-6

1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
3/4 cup pearl barley
4 carrots, diced
3 stalks celery, diced
500g mushrooms, sliced
1/4 cup soy sauce
6 cups chicken stock
Freshly ground black pepper

1. Heat olive oil in a saucepan, cook onion and garlic for 2-3 minutes or until softened. Transfer to slow cooker.
2. Add remaining ingredients, except pepper. Cover and cook on HIGH 3-4 hours or LOW 6-8 hours.
3. Serve hot with freshly ground black pepper.

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