Russian wild mushroom & barley soup - Good Food Middle East
Make this hearty wild mushroom soup with pearl barley for a filling lunch or supper. Serve with a dollop of soured cream and crusty bread on the side
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Ingredients
- 30g dried porcini mushrooms
- 1½ tbsp olive oil
- 20g unsalted butter
- 250g mushrooms, roughly chopped
- 1 medium carrot, peeled and finely diced
- 1 celery stick, finely diced
- 200g pearl barley
- 800ml chicken, beef or veal stock
- small bunch of dill, leaves chopped
- soured cream and crusty bread, to serve
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