Make this hearty mushroom soup with pearl barley for a filling and healthy lunch or supper. Serve with a dollop of soured cream and crusty bread on the side
Prep:15 mins
Serves 4-6
30g dried porcini mushrooms1½ tbsp olive oil20g unsalted butter250g mushrooms, roughly chopped1 medium carrot, peeled and finely diced1 celery stick, finely diced200g pearl barley800ml chicken, beef or veal stocksmall bunch of dill, leaves choppedsoured cream and crusty bread, to serve
STEP 1Cover the porcini mushrooms with 750ml boiling water and leave to soak.STEP 2Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.STEP 3Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.
