Barley, Mushroom and Spring Onion Soup is a traditional British recipe for a soup of barley, mushrooms and spring onions in a chicken stock cooked in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic British version of: Barley, Mushroom and Spring Onion Soup.
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Ingredients:
150g pearl barley
500ml chicken stock
4 cloves roasted garlic, mashed
150g fresh mushrooms, sliced
3 spring onions, finely sliced
salt and black pepper, to taste
2 tsp butter
Method:
Combine all the ingredients in a slow cooker (crockpot). Cover and allow to cook on low for about 4 1/2 hours.
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