Russian wild mushroom & barley soup served in two bowls

Russian wild mushroom & barley soup

  • Rating: 4 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4-6

Make this hearty wild mushroom soup with pearl barley for a filling lunch or supper. Serve with a dollop of soured cream and crusty bread on the side

  • Freezable
  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal217
low infat7g
saturates2g
carbs31g
sugars1g
fibre1g
protein8g
salt0.8g
Advertisement

Ingredients

Method

  • STEP 1

    Cover the porcini mushrooms with 750ml boiling water and leave to soak.

  • STEP 2

    Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery. Fry over a medium-high heat for around 10 mins or until the carrots are beginning to turn dark gold. Add the barley and stir the mixture for about 2 mins, then pour in the stock.

  • STEP 3

    Drain the porcini, retaining the soaking liquor, and cut up any large bits. Add these to the pan, along with the liquor. Bring to the boil, then turn the heat down and simmer for 30 mins (it might take a bit longer) until the barley is tender. Taste for seasoning. Stir in the dill. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.2 ratings
Advertisement
Advertisement
  • Blanket promo

    New! Good Food Deal Get a Beurer electric heated throw for just £49.99

    Get offer
Advertisement

Sponsored content