Hearty Mushroom and Pearl Barley Soup
- 30g dried porcini, soaked in 750ml hot water
- 1.5 tbsp olive oil
- 20g butter
- 250g mixed wild mushrooms, chopped
- 1 diced carrot
- 1 diced celery stalk
- 200g pearl barley
- 800ml beef stock
- Chopped dill
- 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