Autumn soup

You will need
1 - 1 1/2 l water
4 big size potatoes, peeled and cubed
1 middle size carrot, peeled and cubed
1 can Butter beans
1/2 cup dried mushroom
1/2 cup pearl barley
4 cloves of garlic, peeled
1 tsp smoked paprika
1/2 tsp cumin
dried marjoram
salt

Method
Put dried mushroom into the small bowl and cover with hot water. Leave about 10 minutes. In a large pot add potatoes, carrot and a splash of water. Cover and leave to cook about 3 minutes. Meanwhile add butter beans with 250 ml water and garlic into the blender and mix until smooth. Add the mushroom with liquid into the veggie, butter bean cream, pearl barley and season with smoked paprika, cumin, marjoram and salt. Pour the rest of the water, cover and cook about 20-30 minutes or until veggie and pearl barley are fully cooked. Season with more salt if necessary and serve