This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread
Prep:20 mins
Serves 6
200g pack bacon lardons or rashers2 onions4 medium carrots3 celery sticks2 garlic cloves, crushed1 sprig rosemary and thyme30g pack dried porcini or dried mixed wild mushrooms1 glass white wine1 ½l chicken stock175g pearl barley, well rinsed1 small head spring greens or chunk of Savoy cabbageparmesan or any strong hard cheese, grated, to serve
STEP 1Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.STEP 2Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.STEP 3Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.STEP 4When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.
