for 4 person

Mushroom soup

1 tbsp	olive oil
1	leek (approx. 300 g), cut into strips
1	garlic clove, finely chopped
250 g	mushroom, each cut into eighths, 1/3 set aside
250 g	king oyster mushrooms, cut into pieces of approx. 1 cm, 1/3 set aside
25 g	dried porcini mushroom
150 g	mealy potatoes, diced
2 sprig	thyme
1 dl	white wine
8 dl	vegetable bouillon
2 dl	single cream for sauces
	salt and pepper to taste

Pearl barley topping

100 g	hulled pearl barley
	salted water, boiling
1 tbsp	olive oil
½ tsp	salt
a little	pepper
½ bunch	chives, finely chopped

How it's done

Mushroom soup

Heat the oil in a pan. Add the leek and garlic and sauté for approx. 5 mins. Add the mushrooms and cook for another 5 mins. approx. Add the potatoes, thyme, wine and stock, bring to the boil then reduce the heat, cover and simmer for approx. 20 mins. Remove the thyme and purée the soup. Stir in the cream and season.

Pearl barley topping

Cook the pearl barley in salted water for approx. 25 mins. until soft, drain. Heat the oil in a frying pan. Sauté the remaining mushrooms for approx. 5 mins., add the barley, sauté for approx. 3 more mins. approx., and season. Place the barley topping onto the soup and garnish with chives.

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