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 (Main)|
|2 Tbsp||Barley (Main)|
|4 cups||Beef stock, light|
|10 g||Dried porcini mushrooms, (if available)|
|1 to serve||Fresh parsley|
|150 g||Beef mince (Main)|
|1 to taste||Ground black pepper|
|1 Tbsp||Peanut oil|
- 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.