Russian wild mushroom & barley soup served in two bowls

Russian wild mushroom & barley soup

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(2 ratings)

Prep: 15 mins Cook: 45 mins

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

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving

  • kcal217
  • fat7g
  • saturates2g
  • carbs31g
  • sugars1g
  • fibre1g
  • protein8g
  • salt0.8g

Ingredients

  • 30g dried porcini mushrooms
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 20g unsalted butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g mushrooms, roughly chopped
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 medium carrot, peeled and finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick, finely diced
  • 200g pearl barley
  • 800ml chicken, beef or veal stock
  • small bunch of dill, leaves chopped
  • soured cream and crusty bread, to serve

Method

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

  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.

  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.

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