Mushroom barley soup recipe

Serves: 8

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Total Time: 160

Prep Time: 95

Cook Time: 65

• 200 gram(s) mushrooms - sliced
• 20 gram(s) dried porcini -soaked in a little hot water
• 4  chicken wings, 2 turkey or chicken necks and heart - mix of giblets
• 2  onions - peeled and roughly chopped
• 2  potatoes - peeled and cut into cubes
• 2 tablespoon(s) vegetable oil
• 3  carrots - peeled and shredded
• 3 stalk(s) celery - roughly chopped
• 200g/1 cup barley - soaked for 1 hour in hot water
• 2 clove(s) garlic - peeled and finely chopped
• 3 liter(s) water plus 3 tablespoons vegetable/ chicken stock or 2 cubes
• 2 tablespoon(s) sherry or Kiddush wine
• Salt and freshly ground black pepper - to taste
• Garnish: Sprigs of parsley

Method

1. Heat the vegetable oil in a deep saucepan. Sauté the onions, garlic, potatoes and celery for 5 minutes.
2. Add the giblets, chicken or vegetable stock and barley. Bring to the boil and simmer for 30 minutes.
3. Add the mushrooms, carrots and porcini with the soaking liquid.
4. Continue to simmer for a further 30 minutes. Remove the giblets. Add the sherry or wine. Season with salt and freshly ground black pepper.
5. To serve the stylish way: Garnish with sprigs of parsley
6. Courtesy of Denise Phillips, www.jewishcookery.com

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