Instructions: Put barley into pan with plenty of cold water. Bring to the boil, simmer for 2 minutes then drain. Return to the pan with plenty of fresh cold water and add a little salt. Bring to the boil, reduce the heat, partially cover and simmer for 35 to 40 minutes. Drain well.

Meanwhile, heat oil in large sauce pan. Add onions and garlic; gently fry until soft and translucent (5 minutes). Add the peppers and mushrooms and sweat over a gentle heat for 5 minutes.

Add stock, cooked barley, herbs, lemon zest and salt and pepper. Bring to boil, reduce heat, cover and simmer for 30 to 35 minutes.

Remove lemon zest and bay leaves and discard. Taste and adjust the seasoning. Add lemon juice to taste. Garnish with fresh herbs.

Description: "Fresh bell peppers and herbs"

Start to Finish Time:
"1:20"

NOTES : Add more or different herbs to suit your own taste. REVIEW - we followed the recipe with only one substitution. Instead of 2 tsp fresh parsley, we added chopped cilantro and spinach. We garnished with about 1 tablespoon fresh lemon juice and a pinch or two of fresh marjoram. Increase the cooking times as needed when cooking more barley or soup. Hanneman 2001-03-07 Wonderful!

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