Fry the spelt grains in oil until well coated, and then add the rosemary and a quarter of the cider, and cook over a brisk heat until it has been absorbed. Ladle in more cider, stir, and cook until the mixture is drying, and then continue adding liquid in the same way, using the stock once the cider is finished.
Fry the mushrooms in a little butter or oil, and add them and the soaked ceps to the frumenty, and continue cooking until the grain is tender.
Serve in heated soup bowls, handing round grated cheese separately, if you wish.
© 2000 Frances Bissell. All rights reserved.