|150 g||brown mushrooms|
|50 g||dried porcini mushrooms|
|1 l||water (lukewarm)|
|2 tbsp||olive oil|
|2 tbsp||unsalted butter|
|125 ml||white wine|
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.
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.
In the meantime, boil the eggs for approx.5 – 6 min. in a separate pot.
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 half a boiled egg with each bowl. Enjoy!