Mushroom and Barley Soup
Step 1: Place the barley into a medium size pot, add the water and place over a high heat. Bring to the boil then reduce to a rapid simmer for an hour and then strain off the water and set aside.
Step 2: Strain porcini mushrooms and finely chop, reserving liquid and set aside
Step 3: In a large heavy base pot melt the butter and fry off the onions over a medium high heat until translucent. Add garlic, rosemary, thyme, and salt and cook for a further 3 minutes.
Step 4: Add chopped porcini, precooked barley, stock, reserved porcini liquid and sherry to the onion mixture.
Step 5: Place a large non stick fry pan over a 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.
Step 6: Cook for approx 10 minutes and adjust seasoning with pepper if needed.
Ingredients
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200g pearl barley
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1.5L water
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40g unsalted butter
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200g brown onion
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20g sea salt
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80g sherry
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to serve freshly cracked black pepper