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Mushroom and Barley Soup Directions
335 kilojoules/80 calories per serving 500g (1lb) fresh button mushrooms, sliced 1 small tomato, quartered 2 medium carrots, peeled and chopped 1 onion, chopped 2 celery stalks, chopped Â½ tspn salt 4 parsley sprigs, chopped Â½ cup barley Fresh chopped parsley, to garnish
1. In a large saucepan combine the mushrooms, tomato, carrots, onion, celery, salt, parsley, barley and 6 cups of water.
2. Bring to the boil, reduce heat and simmer covered for 1 hour. Serve hot and garnish with Fresh parsley.