Mushroom and Barley Soup

INGREDIENTS

  • 200g Pearl Barley
  • 1500ml Water
  • 20g Dried porcini
  • 40g Unsalted butter
  • 200g Brown Onion
  • 10g Garlic
  • 10g Fresh rosemary
  • 2 sprigs Fresh thyme
  • 20g Sea Salt
  • 80g Sherry
  • 100g Shitake mushrooms
  • 200g Swiss brown mushrooms
  • 200g Field mushrooms
  • to serve Freshly cracked black pepper
  • to serve Parsley
Print Recipe

Place the barley into a medium size pot, add the water, and place over high heat. Bring to the boil then reduce to a rapid simmer for an hour and then strain off the water and set aside.

Strain porcini mushrooms and finely chop, reserving liquid and set aside

In a large heavy based pot melt the butter and fry the onions over medium high heat until translucent. Add garlic, rosemary, thyme, and salt and cook for a further 3 minutes.

Add chopped porcini, pre-cooked barley, stock, reserved porcini liquid, and sherry to the onion mixture.

Place a large non stick frypan over high heat, add the extra virgin olive oil, once this is hot sauté off the mushrooms, seasoning with salt and add to the barley and stock.

Cook for approx 10 minutes and adjust seasoning with pepper if needed.