Step 1

Heat a pot over medium-high heat and add the onion, garlic and a splash of the vegetable stock. Fry until soft then add the carrot, potato, barley, remaining vegetables stock and water. Bring to a boil, then cover and reduce the heat to medium. Simmer until the vegetables and barley are tender – 20 to 30 minutes.

Step 2

Meanwhile heat a large pan over high heat and add the oil and mushrooms. Sear the mushrooms until golden brown on all sides.

Step 3

When the soup is ready, add the mushrooms and dill and season to taste. Serve.