1 onion, chopped 1 large carrot, chopped 1 stick celery, chopped 1 tablespoon olive oil 1 large tomato, chopped 1 cup freekeh,
rinsed 1.5 l vegetable stock — eg Marigold bouilllon Juice of 1/2 lemon Flat leaf Parsley, chopped 250g shiitake mushrooms, stalks removed, rest of mushroom thinly sliced 4
salmon fillets