Out of the studio window, down the garden I can see a frost on the roofs of the houses, the sky is an intense bright blue, we’re in for a few cold days. That means a little bit of indulgence over the weekend, hunker down, light the fire, make some comfort food. This soup tastes intensely woody and mushroomy, thick and porridgey it’s a real winter warmer. Any leftover soup and you will find like magic the barley swells and grows and you will need to add more water or stock.
Mushroom and Barley Soup
- 250g mushrooms chopped
- 1 med onion finely chopped
- 1 stick celery finely chopped
- 750ml stock
- 40g butter
- 1 bay leaf
- half a bunch of thyme
- salt and pepper
- Melt the butter in a large pan and fry the onion and celery together with a pinch of salt ‘til soft and transluscent.
- Add mushrooms, stir about, then raise the heat, making it hot enough to drive off the liquid, but not so high that the mushrooms brown. Cook for about 10 minutes then add the barley, stir to coat with the butter.
- Add stock and herbs and leave to mutter til the barley is cooked, about 35 minutes, by now it will be thick, add more water if it needs. Remove the herbs, taste and season with salt and pepper.