Use any fresh mushrooms you like in any combination - white (button), crimini (Swiss brown), baby portabella or field (flat) mushrooms or any of the more exotic ones). If you only want to use one type of mushroom, try cheap flat mushrooms for colour and flavour. The real aroma booster comes from the dried porcini. Don't gasp. Although this may seem a pricy option, you only need a pinch or three to pack a punch. This soup needs any garlic, but if you can't live without it, sauté a chopped clove with the onion and other vegetables.

Serves 4
Preparation time: 15 mins
Cooking time: 40 mins

10 g (1/3 oz) dried porcini mushrooms
2 tablespoons olive oil
1 medium onion, chopped
1 large carrot, peeled or scrubbed and diced
2 stalks celery, diced
½ cup pearl barley, rinsed
6 cups hot water mixed with 1 tablespoon chicken or vegetable stock powder
250 g (9 oz) flat mushrooms
2 tablespoons chopped flat leaf parsley
4 slices sourdough or grainy low GI bread, to serve

Place the porcini mushrooms in a heatproof bowl and pour over ½ cup of boiling water. Set aside while you prepare the vegetables.

Heat the oil in a large saucepan and cook the onion, carrot and celery for 10 minutes on a low heat until soft, stirring occasionally. Add the porcini mushrooms and the soaking liquid, the barley and the chicken (or vegetable) stock, stir and bring to the boil. Cover and simmer gently for 30 minutes.

Cut the flat mushrooms in half then slice them crosswise and add them to the soup. Cover, and continue to simmer for another 10 minutes or until the barley is tender to the bite then stir in parsley. Ladle into soup bowls and serve with bread.