• 8servings
  • 60minutes

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Nutrition Info . . .

VitaminsA, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 15g dried porcini mushrooms, chopped

  2. 1 cup (250ml) hot water

  3. 60g pancetta or bacon, cut into pea-sized cubes

  4. 1 tbsp extra-virgin olive oil

  5. 1 bay leaf

  6. 1 onion, chopped

  7. 2 cloves garlic, chopped

  8. 4 cups (1L) water

  9. 150g pearl barley

  10. punnet cherry tomatoes, halved

  11. 8 small button mushrooms, halved

  12. cup chopped fresh dill

Instructions Jump to Ingredients ↑

  1. Place porcini in a small bowl and cover with 1 cup hot water. Stand at least 20mins or until needed.

  2. Meanwhile, place pancetta and oil in a saucepan and cook over moderate heat until fat starts to run, about 3mins. Add bay leaf and onion and cook for 5mins or until onion is soft. Add garlic and cook a further 1min, then pour 4 cups water over and bring to the boil.

  3. Stir in barley, soaked porcini and soaking water, and tomatoes. Simmer gently for 30mins.

  4. Add button mushrooms, adding more water if soup is too thick, and simmer a further 10mins or until barley is tender. Season and stir in dill just before serving.


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