Wild Mushroom and Pearl Barley Soup

Name: Wild Mushroom and Pearl Barley Soup
Yield: Serves 4–6
Ingredients: dried ceps or porcini 75 g (2¾ oz); garlic clove 1, crushed; olive oil 2 tbsp; boiling water 1.25 litres (2 pints); leek 1, finely diced; Portobello mushrooms 200 g (7 oz), coarsely chopped; pearl barley 100 g (3½ oz), rinsed well; parsnip 1, cut into 5mm (¼ in) dice; carrot 1, cut into 5mm (¼ in) dice

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

This retro classic and winter warmer is almost a meal in itself. While very reminiscent of schooldays, the wild mushroom stock gives this soup an intense and grown-up flavour.

Ingredients

dried ceps or porcini 75 g (2¾ oz)
boiling water 1.25

Vegan
Soup
Winter

Method

Soak the dried ceps in the boiling water for 30 minutes. Drain the ceps well, retaining the liquid. Discard the ceps.
Sauté the leek and garlic in the olive oil in a large pan for 2–3 minutes. Add the parsnip, carrot, and Portobello mushrooms and sauté for a further 5–6 minutes until the mushrooms emit their liquid and begin to soften.
Add the pearl barl