• 50g pearl barley
• 900ml vegetable stock
• 2 medium onions, chopped
• 170g portobello or brown mushrooms, halved if large and sliced (any mushrooms will do)
• 3 cloves garlic, minced
• freshly ground black pepper
• salt
• 2 tsp minced fresh thyme (or 1 tsp. dried)
• 2 tbsp dry sherry (any similar alcohol will do, I think I used port)
• 340g shredded cabbage
• 1/2 tsp smoked paprika
• 1/2 tsp smoked spicy paprika
• 900 ml water
• 1 can cannellini beans, drained
• 1 tbsp lemon juice

Instructions

1. 1

   Simmer the stock and barley in a large soup pot for 30 to 40 minutes.

2. 2

   While the barley is cooking, cook the onion in a non-stick skillet (with a lid) over medium-high heat until it begins to brown.

3. 3

   Add the garlic and mushrooms and a little salt and pepper, reduce the heat, cover, and cook, stirring regularly, for about 3 to 4 minutes.

4. 4

   Add the thyme and sherry and cook until the alcohol cooks off.

5. 5

   Once the barley is cooked, add the mushroom mixture to its pot along with the sliced cabbage and paprika.

6. 6

   Add the water to the pot.

7. 7

   Add the cannellini beans and simmer, covered, for about 30 minutes, until the cabbage is tender, adding extra water if it gets too thick.

8. 8

   Stir in the lemon juice just before serving and add more salt and pepper.