Roasted Tomato Bread Soup/ BNS Mushroom 5-Grain Stew

Thursday night is new recipe night in my house and being off work today I was able to spend plenty of time cooking. I made a really easy roast tomato soup (from January's Vegetarian Living, with a tweak or two) and a concoction of my own using mushrooms, butternut squash and Pedon 5-Grain mix which I got in Tesco and cooks in 10 minutes.  You could use precooked barley instead.

Roast Tomato and Bread Soup
Roast 500g cherry/baby plum tomatoes in the oven until bursting and going brown. No need for oil.
Meanwhile fry a chopped onion and a crushed clove of garlic in a soup pot. Add the roasted toms and their juice, about 300ml of veg stock, a squirt of tomato puree and some oregano and simmer for 10 mins.
Grill or oven a couple of slices of bread of your choice (I used a fresh crusty rye bread) until crispy. Cut or tear the bread into chunks and place in the bottom of two big bowls and pour the soup over the top.

BNS Mushroom and 5-Grains
12-14 shallots, peeled
large clove of garlic, crushed
Punnet of chestnut mushrooms, quartered
Half of a BNS, peeled and diced
120g Pedon 5-grain mix
500ml veg stock
Handful fresh parsley, chopped
Spicy seeds, to garnish
Fry shallots, mushrooms and garlic in a little oil or fry spray then add BNS, grains and stock. Simmer for 10 mins then add parsley. Garnish with a few seeds. This makes three good sized portions. (Picture below has no parsley or seeds).