Ingredients

  • 30 grams mushrooms, porcini, dried
  • 1655 milliliters water
  • 40 grams butter, unsalted
  • 280 grams mushrooms, white sliced
  • 1 onion chopped
  • 65 grams barley
  • 1 carrot finely diced
  • 1 celery stalk finely diced
  • 1 potato 1/2 inch cubes
  • 2 bay leaves
  • 4 black peppercorns
  • 60 grams double cream
  • 85 grams Gruyere cheese grated
  • 60 grams sour cream
  • 1 tablespoon parsley

Directions

1. Soak dried mushrooms in 225 ml water for 2 hours. Rinse, drain and strain carefully. Reserve liquid for later use. Chop fine.
2. Sauté fresh mushrooms and onion in soup pot until onions soft and mushrooms given off their liquid, about 12 minutes.
3. Add barley, dried mushrooms, reserved liquid and remaining 1360 ml water to soup pot and bring to a boil. Season then simmer for 20 minutes. Add carrot, celery, potato and bouquet garni and simmer until barley completely cooked and vegetables are tender, 20-25 minutes. Remove bouquet garni. Add cream and Gruyere and simmer stirring, until the cheese is melted, for about 5 minutes. Taste and adjust the seasoning.
4. Serve garnished with sour cream or parmesan, sprinkled with fresh herbs.



Categories
hot, soups
Keywords
soups, hot
MacGourmet downloadMushroom, Wild, Soup with Barley and Cheese. To import, drag image to your MacGourmet recipe box.