This delicious mushroom barley soup is sure to be a favourite recipe for the whole family in no time. This is the perfect soup recipe to warm you up in autumn and winter.
HEAT the oil in a stockpot and gently cook the prosciutto, onion, carrot, celery, garlic and thyme for 5 minutes or until softened
ADD the mushrooms, water and VEGEMITE and bring to the boil. Add the barley; reduce the heat and simmer, stirring occasionally, for 2 hours or until the barley is tender
SPOON into serving bowls and top with some parsley and a sprinkle of Parmesan. Serve with crusty bread
Tips & Hints:
MAKES: 4-6
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