Recipe - Mushroom and Barley Soup

Ingredients

Serves 4

·       200g pearl barley

·       40g butter

·       200g onion, diced

·       10g garlic

·       10g rosemary

·       3g fresh thyme

·       20g dried porcini (soaked overnight in 500ml hot water)

·       20g salt

·       1g pepper

·       100g shitake mushrooms

·       200g swiss brown mushrooms

·       200g field mushrooms

·       80g sherry

·       850ml chicken or vegetable stock

·       Chopped parsley to serve

NOTE: This can of course be made with all one kind of mushroom to equal 500g

Method

1.       Cook barley in 1½ litres of water for an hour and strain.

2.       Melt butter and fry onion until translucent. Add garlic, rosemary, thyme, salt and pepper and cook together.

3.       Strain porcini and chop, reserving liquid. Add chopped porcini, precooked barley, stock, reserved porcini liquid and sherry to the onion mixture.

4.       Chop the shitake, swiss bown and field mushrooms and saute in extra virgin olive oil, seasoning with salt and add to the barley and stock. Cook for approx 10 minutes and season with black pepper.

5.       Serve topped with chopped parsley.

http://www.abc.net.au/tv/cookandchef/txt/s2251277.htm