Hearty Mushroom and Pearl Barley Soup

Heat the butter and oil in a saucepan, then add the celery, carrot and chopped mushrooms. Fry for 10 mins, then stir in the barley and cook for 2 mins before adding the stock.
Drain the porcini mushrooms and chop, then add the chopped porcini and soaking liquid to the mixture. Bring to a simmer and cook for 30 mins or until the barley is tender, then season to taste and stir in the dill. Serve with crusty bread and a dollop of soured cream, if you fancy.

45 mins

4 serving

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