Mushroom Barley Soup

Ingredients

• 30 g (1 oz) dried porcini or 400 g (14 oz) fresh mushrooms
• 100 g (½ cup) pearl barley, rinsed
• 2 potatoes, diced
• 1 onion and 1 carrot, diced
• 2 litres (8 cups) water
• 1 bay leaf
• Dill, salt and pepper

Method

1. Soak dried mushrooms in hot water for 30 minutes, then chop. Keep and strain the liquid.
2. Simmer the barley in the water and mushroom liquid for 30 minutes.
3. Add the mushrooms, potatoes, onion, carrot and bay leaf and simmer 25 minutes until everything is soft.
4. Season and add plenty of dill.

Tip. No oil at all, so it is right for strict days. On oil days, fry the onion first for a richer taste.