for 4 person

To soften the mushrooms

30 g	dried porcini mushrooms
5 dl	water, boiling

Soup

1 tbsp	butter
1	red onion, finely chopped
200 g	mushrooms, quartered
200 g	carrots, quartered, thinly sliced
200 g	parsnips, quartered, thinly sliced
80 g	hulled pearl barley
1	bay leaf
7 dl	vegetable bouillon
200 g	leaf spinach
2 dl	single cream for sauces
1 tbsp	lemon juice
	salt and pepper to taste

How it's done

To soften the mushrooms

Place the mushrooms in a bowl, pour the boiling water over the top and leave to soften for approx. 15 mins. Drain the porcini, retaining the mushroom water.

Soup

Heat the butter in a pan. Sauté the onions. Add the mushrooms, carrots and parsnips, cook for approx. 5 mins. Add the pearl barley and cook briefly. Add the bay leaf, stock, porcini mushrooms and mushroom water, bring to the boil. Reduce the heat, cover and simmer for approx. 45 mins. over a low heat. Add the spinach and single cream, simmer for approx. 15 mins., add the lemon juice, season.

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