Asian Mushroom Barley and Vegetable Soup

Lovely rich filling soup - Asian flavours.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 6  dried Chinese mushrooms
• 2  leeks, finely sliced
• 1  garlic clove, chopped
• 1  teaspoon gingerroot, grated
• 1  stalk celery, diced
• 1  carrot, diced
• 1  liter  chicken stock or 1  liter  vegetable stock
• 1  tablespoon light soy sauce
• 1⁄2 cup pearl barley

Directions

1. Soak dried mushrooms in 1 1/2 cups boiling water for 15 minutes.
2. Drain but reserve the liquid.
3. Discard mushroom stems and thinly slice the cups.
4. Heat a small amount of oil in saucepan.
5. Over medium heat saute the leeks, garlic, ginger, celeray and carrots for 5 minutes until leek is softened.
6. Add stock, soy sauce and barley, sliced mushrooms and reserved mushroom liquid.
7. Boil gently for 30 minutes until the barley is plump.