The word 'hygge' encapsulates a feeling of cosiness and contentment and calls for lovely dinners that are easy to cook and perfect for sharing and that's exactly what this soul-warming soup delivers. Packed full of veggies, pearl barley and fresh herbs and beefed up (without the need for any meat) with the addition of porcini mushrooms, it is hearty enough to be a meal. Wholesome cooking doesn't have to be hard, and this is a fabulously easy meal to prepare that is deep and rich in flavour. A really comforting bowl of food for these autumnal nights; it will fill your belly and leave you feeling content and satisfied, perfect for those days when you just want to hunker down on the sofa, draw the curtains, light your candles and cosy up.
Serves 6-8
Ingredients
25g dried porcini mushrooms
300ml boiling water
2 tbsp olive oil
3 carrots, peeled and diced
2 sticks of celery, diced
1 large onion, diced
3 bay leaves
200g turnip, peeled and diced
200g celeriac, peeled and diced
200g new potatoes, diced
1 leek, thinly sliced
250g pearl barley
1.2 litres vegetable stock
1-2 sea salt
Black pepper
Large handful of fresh parsley
Directions
Place the porcini mushrooms into a jug and pour on the boiling water.
Set aside for 15-20 minutes.
Meanwhile, place a large pan onto a medium heat.
Add the olive oil and heat, then add the onions and fry for 5 minutes until lightly golden.
Add the carrots, celery, leeks and bay leaves and fry gently for 5 minutes more, stirring regularly.
Add the celeriac, turnip and potatoes and cook for a further 3-4 minutes.
Add the pearl barley, the soaked porcini mushrooms and their liquid and the vegetable stock and mix well.
Simmer for 30 minutes until the vegetables are tender and the pearl barley has cooked (add a little more stock if required).
Add 1 tsp of sea salt and a few good grinds of black pepper.
Taste and add more salt if desired.
Stir through the chopped parsley.
Ladle into big bowls and serve with some fresh crusty bread.
So tasty x