Mushroom and Barley Soup

Ingredients:

• 2 tbsps of canola oil
• 2 cloves of finely minced garlic
• 1 medium onion, chopped
• 250 grams fresh oyster mushrooms
• 10 grams shitake mushroom, rehydrated in warm water
• salt and pepper to taste
• 5-6 cups chicken stock
• 1/3 cup barley

Procedure:

1. Slice mushrooms. Set aside.
2. Saute garlic in oil until aromatic. Follow with onion, cook until limp. Add the sliced mushrooms. Cook well until juices are released. Season.
3. Pour in the chicken stock and bring to boil. Add in the barley. Simmer gently for 20 minutes or until barley is soft.
4. Serve warm.