Mushroom, barley and meatball soup
This chunky soup, lightly thickened with barley and packed full of quartered mushrooms and little beef meatballs, is substantial enough to serve for dinner with brown bread and butter.
|2 Tbsp||Peanut oil|
|250 g||Brown mushrooms, small|
|4 cups||Beef stock, light|
|10 g||Dried porcini mushrooms, (if available)|
|1 to serve||Fresh parsley|
- Heat the oil in a frying pan and fry the quartered mushrooms until well-browned on all sides.
- Meanwhile, melt the butter in a large, heavy pot and add the onion (finely diced), carrot (finely diced), celery (finely diced), garlic (finely diced) and barley. Fry gently until the onion is translucent.
- Add the mushrooms and stock to the vegetables. If you are using dried mushrooms, soak these in the hot water until they soften.
- Add the liquid to the soup and chop the softened mushrooms (soacked in ½ cup of hot water) and add these, too. Bring to the boil and simmer very gently with a lid partly covering the pot.
- While the soup is simmering, make the meatballs by combining the meat, breadcrumbs, salt and pepper. Form into small balls, brown in a little peanut oil in a frying pan and add to the soup.
- Simmer the soup for about 1½ hours until the barley is tender. Add more water if needed while the soup is simmering. Add chopped parsley before serving.