Hearty Scottish Barley, Mushroom & Root Vegetable Broth

Method

1. Sauté Aromatics: Heat rapeseed oil in a large heavy-bottomed pot over medium heat, then cook the onion, celery, swede, and carrots for 6 minutes until softening.

2. Brown Mushrooms: Add sliced chestnut mushrooms and cook for 4 minutes until golden and fragrant.

3. Simmer Grains: Stir in pearl barley, yeast extract, vegetable stock, and bay leaves; bring to a boil, then reduce heat and simmer covered for 30 minutes until barley is tender.

4. Season & Serve: Remove bay leaves, season with black pepper, ladle into warm bowls, and scatter with fresh parsley.

Nutrition Facts

Per serving