The earthiness of mushroom and barley imbue this soup with a
wonderfully hearty, rib-sticking quality.
60 ml(¼ cup) olive oil1onion, finely chopped3garlic cloves, thinly sliced1carrot, finely chopped1celery stalk, finely chopped400 gmSwiss brown mushrooms, thinly sliced2 litres(8 cups) chicken or vegetable stock1 kgbacon bones100 gm(½ cup) pearl barley, soaked in cold water for 10 minutes, drained30 gmdried porcini mushrooms, soaked in boiling water for 10 minutes
Heat olive oil in a large saucepan, add onion and garlic, sauté over low-medium heat until very soft and beginning to caramelise (8-10 minutes). Add carrot and celery and sauté until tender and caramelised (8-10 minutes). Add mushrooms and sauté until tender (7-8 minutes). Add stock, bones, barley, porcini and soaking liquid, increase heat to high, bring to the boil. Reduce heat to low, simmer until meat is tender (2 hours). Remove bones, shred meat (discard bones), return meat to soup, season to taste and serve.