Mushroom and Pearl Barley Soup

Steps

1. Rinse the barley in cold water until the water stops clouding.

   3 min

2. Fry the sliced mushrooms in the oil over high heat for 8 minutes, until their water has gone and the edges brown. Browning them is where the whole flavour of this soup comes from.

   8 min

3. Add the diced onion, carrot and celery and cook 6 minutes over medium heat.

   6 min

4. Add the barley, the thyme, the bay leaves and the stock and bring it to the boil.

   5 min

5. Simmer 30 minutes with the lid on.

   30 min

6. Add the diced potato and simmer 15 minutes more, until both barley and potato are soft.

   15 min

7. Season with salt and pepper and scatter the dill. Barley keeps swelling as it stands, so add stock when you reheat it.

   2 min

Serving suggestion

Good with a slice of buttered rye bread.

Storage

Three days in the fridge. It sets almost solid when cold — that is the barley, not a fault.

Notes

A handful of dried porcini soaked in the stock lifts it a long way. Strain the soaking water in too.