Walkers' wild mushroom, bacon & barley broth
- Good Food team
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Serves 6
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
A star rating of 4.3 out of 5.27 ratingsRate
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This is the perfect welcome-home warmer after a cold country walk, simply add some crusty bread
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
200g pack bacon
lardons or rashers
-
2 onions
-
4 medium carrots
-
3 celery
sticks
-
2 garlic cloves
crushed
-
1 sprig rosemary
and thyme
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30g pack dried porcini
or dried mixed wild mushrooms
-
1 glass white wine
-
1 ½l chicken stock
-
175g pearl barley
well rinsed
-
1 small head spring greens
or chunk of Savoy cabbage
-
parmesan
or any strong hard cheese, grated, to serve
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Nutrition: per serving
-
kcal290
-
fat9g
low
-
saturates3g
-
carbs35g
-
sugars9g
-
fibre5g
-
protein18g
-
salt1.75g
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Method
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step 1
Put a large saucepan over a medium heat. Sizzle the lardons or bacon for 10 mins until golden, stirring now and then. While they cook, chop the onions, carrots and celery into smallish pieces. When the bacon is ready, stir in the veg, garlic and herbs, cover and gently cook for 10 mins.
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step 2
Meanwhile, put the mushrooms into a jug, then fill up to the 600ml mark with boiling water. Leave to soak for 10 mins.
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step 3
Lift the mushrooms out of their juice with a slotted spoon and roughly chop. Turn up the heat under the pan, add the mushrooms, fry for 1 min, then pour in the wine. Let it evaporate right down, then pour the liquid from the mushroom jug into the pan, avoiding the last drops, as they can be gritty. Add the stock and barley. Simmer for 40 mins until the barley is tender. Lift out the thyme and rosemary stalks. Can be made up to 2 days ahead or frozen for up to 1 month. If you make ahead, the soup will need loosening with a little more stock as the barley will thicken it over time.
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step 4
When ready to serve, finely shred the greens and simmer in the soup for 5 mins until tender. Season to taste, then serve with cheese for sprinkling over the top, crusty bread and buttter.
Recipe from Good Food magazine, January 2010
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A star rating of 4.3 out of 5.27 ratings
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