The weather has certainly turned and the extra layering of clothing has begun. I have swapped my light summery cardigan now for a thick jacket; or on rainy days that rain-coat. Not quite ready for the woolly hat, scarves and gloves...but I know it won't be too long.
This weather for me also signals the start of soups, stews and hearty broths to warm the belly when its bitterly cold, wet and miserable outside.
Here is a bowl Chestnut Mushroom and Barley Broth. You won't be hungry after eating this, it is rather filling.
I am sharing this very autumnal broth with Lisa at Lisa's Kitchen for this month edition of No Croutons Required. NCR is jointly hosted with Jacqueline at Tinned Tomatoes. The theme this month is Mushrooms.
UP-DATED: 30 September 2013 - I have been notified that this Mushroom Broth has won this months NCR - see here for the announcement. Thank you to everyone who voted for me and to both Lisa and Jacqueline the hosts of NCR .
Chestnut Mushroom and Barley Broth
1 medium onion, sliced
1 large carrot, grated
2 cloves garlic, crushed
2 tablespoons olive oil
200g chestnut mushrooms, sliced
80g pearl barley
1 tablespoon Tamari or soy sauce
Salt and pepper to taste
1 ¼-1¾pint vegetable stock
1 x 400g can of chickpeas, drained and rinsed
Heat the oil in a large pot, sauté the onions until soft, then add the carrots, garlic and mushrooms and sauté until the mushrooms become tender. Add the barley, soy sauce, salt and pepper to taste and stock. Bring to a boil then turn down to a simmer. Add the chickpeas and cook for 20 minutes or until the barley is cooked. Tuck in as it is or serve with a crusty cob bread.
A variation of this recipe has appeared on my blog in the past.