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Mushroom and pearl barley broth with goat’s curd crostini

You'll need

40 ml olive oil 1 leek, thinly sliced 1 garlic clove, finely chopped 2 lemons, finely grated rind and juice only 400 gm Swiss brown mushrooms, thinly sliced 1.25 litres (5 cups) vegetable stock 200 gm pearl barley 1 each fresh bay leaf and thyme sprig 1 bunch English spinach, trimmed   Goat’s curd crostini 8 thin slices sourdough bread For drizzling: olive oil 1 garlic clove, halved 50 gm goat’s curd


  • 01
  • Heat a large saucepan over medium-high heat, add oil, leek, garlic and lemon rind, stir occasionally until tender (3-4 minutes). Add mushrooms, stir until tender, add stock, pearl barley and herbs, cover and bring to the boil. Cook until pearl barley is tender (8-10 minutes), remove herbs, add lemon juice and English spinach, season to taste and keep warm.
  • 02
  • Meanwhile, for goat’s curd crostini, preheat a grill to high. Drizzle bread slices with a little oil, grill, turning once, until toasted (1-2 minutes). Rub with cut-side of garlic, spread with goat’s curd, serve immediately with broth.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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