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Mushroom and barley broth with smoked bacon

  • 8servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60 ml ( 1/4 cup) olive oil

  2. 1 onion, finely chopped

  3. 3 garlic cloves, thinly sliced

  4. 1 carrot, finely chopped

  5. 1 celery stalk, finely chopped

  6. 400 gm Swiss brown mushrooms, thinly sliced

  7. 2 litres (8 cups) chicken or vegetable stock

  8. 1 kg bacon bones

  9. 100 gm ( 1/2 cup) pearl barley, soaked in cold water for 10 minutes, drained

  10. 30 gm dried porcini mushrooms, soaked in boiling water for 10 minutes

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 15 mins, cook 2 hrs 30 mins The earthiness of mushroom and barley imbue this soup with a wonderfully hearty, rib-sticking quality.

  2. Heat olive oil in a large saucepan, add onion and garlic, saut over low-medium heat until very soft and beginning to caramelise (8-10 minutes). Add carrot and celery and saut until tender and caramelised (8-10 minutes). Add mushrooms and saut until tender (7-8 minutes). Add stock, bones, barley, porcini and soaking liquid, increase heat to high, bring to the boil. Reduce heat to low, simmer until meat is tender (2 hours). Remove bones, shred meat (discard bones), return meat to soup, season to taste and serve.

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