2 tbsp extra virgin olive oil

1 onion, finely diced

2 small or 1 large carrot (~200 g), peeled and chopped into 1 cm cubes

2 celery stems, chopped into 1 cm cubes

1–2 small swede (rutabaga), peeled and chopped (~200 g)

150 g white mushrooms, quartered

2 garlic cloves, finely minced

1/2 tsp fresh thyme (or 1/4 tsp dried)

1/4 tsp ground coriander

1/4 tsp ground fennel

2 bay leaves (fresh or 1 dried)

1 3/4 tsp cooking/kosher salt

1/2 tsp black pepper

1 cup pearl barley (not hulled)

1.75 L vegetable stock (low sodium or homemade)

1 cup fresh parsley leaves

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Rinse the pearl barley under cold water in a colander and drain well.
Heat olive oil in a large pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms, and garlic. Sauté for 5 minutes, stirring often.
Add thyme, coriander, fennel, bay leaves, salt, and pepper. Cook for 1 minute until fragrant.
Stir in the pearl barley and pour in the vegetable stock. Bring to a boil, then reduce heat and simmer for 35 minutes or until the barley is tender.
Remove bay leaves, stir in parsley, and adjust seasoning if needed. Serve warm with crusty bread.

Swap swede for parsnip, turnip, or potato for variety.

Add kale or spinach at the end for extra greens.

Stir in cooked chicken or white beans for added protein.

Replace part of the stock with white wine for a deeper flavor.

To prevent the barley from absorbing too much liquid, store it separately from the broth.