Name: Mushroom and barley broth with smoked bacon
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 8
Ingredients: 60 ml (¼ cup) olive oil; 1 onion, finely chopped; 3 garlic cloves, thinly sliced; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 400 gm Swiss brown mushrooms, thinly sliced; 2 litres (8 cups) chicken or vegetable stock; 1 kg bacon bones; 100 gm (½ cup) pearl barley, soaked in cold water for 10 minutes, drained; 30 gm dried porcini mushrooms, soaked in boiling water for 10 minutes

Mushroom and barley broth with smoked bacon

Australian Gourmet Traveller recipe for mushroom and barley broth with smoked bacon.

Serves 8

Prep

15M

Cook

2H 30M

Total

2H 45M

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The earthiness of mushroom and barley imbue this soup with a wonderfully hearty, rib-sticking quality.

Ingredients

60 ml (¼ cup) olive oil

1 onion, finely chopped

3 garlic cloves, thinly sliced

1 carrot, finely chopped

1 celery stalk, finely chopped

400 gm Swiss brown mushrooms, thinly sliced

2 litres (8 cups) chicken or vegetable stock

1 kg bacon bones

100 gm (½ cup) pearl barley, soaked in cold water for 10 minutes, drained

30 gm dried porcini mushrooms, soaked in boiling water for 10 minutes

Method

Main

1.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.

Drink Suggestion: Earthy, spicy grenache. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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