Pearl Barley and Mushroom Ham Soup
UPDATE: This soup freezes very well, after two months frozen solid it was brilliant and the barley still had a great texture, as good as when it was first made.
Pearl
Barley and Mushroom Ham Soup
Pearl
Barley and Mushroom Ham Soup
Serves 4-8 depending on how much stock you add
250g pearl barley
40g butter or 2T of olive oil
200g onion, diced
3 cloves garlic
2 sprigs rosemary
3 springs thyme
3 dried porcini mushrooms (or dried chinese mushrooms)
100g shiitake mushrooms
200g swiss brown mushrooms
2 large ham bones (optional)
Boil the barley and ham bones in 1½L of water for an hour. While
that's on the go, chop everything else and fry the onion and garlic
until it's translucent then add the rest. When the barley is soft
take out the ham bones and chop off any left over meat. Add that
and the mushrooms into the pot with the stock and bring it all back
to the boil.
Season if needed and serve with some toasted sourdough.