Freezing Suitable: add butter and cream after reheating
ingredients
to serve 4
3/8 cup Pearl barley
Salt
2 Carrots
2 Celery stalks
1 Leek
1 Onion
2 Bay leaves
10 Black peppercorns
1 Sprig of parsley
12 Dried mushrooms
2 tbsp Vinegar
1/4 cup butter
1/4 pint Carton of light 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 1 cup 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.
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