Mushroom-barley soup

Step 1/ 4

• 25 g dried porcini mushrooms
• 75 g brown mushrooms
• 1½ shallots
• ½ clove garlic
• 3 sprigs thyme

• bowl (large)
• cutting board
• knife

Soak the dried porcini mushrooms in lukewarm water. Drain the mushrooms, saving the soaking water for later. Roughly chop soaked and drained porcini mushrooms. Slice brown mushrooms. Finely chop the shallots and garlic. Remove thyme leaves from sprigs.

Step 2/ 4

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 100 g barley
• 10 ml sherry
• 62½ ml white wine
• ½ star anise
• ½ bay leaf
• ½ Parmesan rind

• pot
• spatula

Heat olive oil and butter in a pot. Fry shallots, garlic, and brown mushrooms briefly. Add porcini mushrooms and barley, fry briefly, then deglaze with sherry. Add white wine and porcini mushroom water, star anise, bay leaf, and Parmesan rind. Bring to a boil, then reduce heat and let simmer for approx. 45 min.

Step 3/ 4

• 2 eggs

• pot

In the meantime, boil the eggs for approx.5 – 6 min. in a separate pot.

Step 4/ 4

• salt
• pepper
• ¼ lemon

When the barley is cooked, remove the bay leaf, star anise, and Parmesan rind. Season the soup with salt, pepper, and lemon juice. Stir in thyme leaves and serve a boiled egg with each bowl. Enjoy!

Enjoy your meal!