Home

Barley and mushroom soup

Overall timing 3 hours 50 minutes

Freezing Suitable: add butter and cream after reheating

ingredients

to serve 4
3 oz (75 g) Pearl barley
Salt
2 Carrots
2 Celery stalks
1 Leek
1 Onion
2 Bay leaves
10 Black peppercorns
1 Sprig of parsley
1 1/2 oz (40 g) Dried mushrooms
2 tbsp Vinegar
2 oz (50 g) Butter
1/4 pint (150 ml) Carton of single cream

method

1. Wash barley, then cook in lightly salted, boiling water for 2 1/2 hours till very soft and gelatinous.

2. Meanwhile, scrape and chop carrots. Wash and slice celery and leek. Peel and quarter onion. Put all vegetables into a saucepan with bay leaves, salt, peppercorns, parsley, mushrooms and 9fl oz (250ml) water. Cover and simmer gently for 1 hour.

3. Strain stock into a bowl. Reserve mushrooms and discard remaining vegetables. Slice mushrooms and return to pan with strained stock.

4. Drain barley and crush with a potato masher, or partly liquidize in a blender. Add barley and vinegar to stock, heat through and season.

5. Cut butter into small pieces and put in bottom of a warmed soup tureen. Pour in soup, stir in cream and serve.

What did you think?

2 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved