Russian wild mushroom & barley soup

Nutrition and extra info

  • Freezable
  • Healthy
  • Nutrition: Per serving

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

  • 30g dried porcini mushrooms

    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

    ol-iv oyl

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

  • 20g unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g mushrooms, roughly chopped

    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

    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.

    Source: Read Full Article