Mushroom and pearl barley soup

Mushroom and pearl barley soup

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This soup from the Slavic countries used to be a delicacy for poor people and gypsies. I like the idea of these humble ingredients being brought together to produce a simple dish. The original recipe used double cream, but I have substituted thick soured cream to give another dimension. If you cannot find soured cream, then use thick double cream mixed with a little lemon juice. Serve with toasted bread.

Ingredients

Quantity Ingredient
4 tablespoons pearl barley
40g dried ceps
3 garlic cloves, crushed
2 tablespoons shallot, finely chopped
pinch nutmeg, freshly grated
6 tablespoons soured cream
salt, to taste
pepper, to taste

Method

  1. Soak the pearl barley in enough water to cover for a few hours. Soak the ceps in warm water for 20 minutes. Drain both well, reserving the mushroom soaking water, and coarsely chop the mushrooms.
  2. Put the barley, mushrooms, garlic and shallot into a pan. Season with salt, pepper and nutmeg. Cover with water, add the mushroom soaking water and cook until the barley is tender, about 10–15 minutes.
  3. Just before serving, taste for seasoning, then stir in the soured cream.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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