You can use any mushrooms you like in this dish, but the pine mushrooms add nice colour and flavour. It's more of a stew than a soup, really, with little liquid and plenty of comfort factor.
- 1 ham hock (about 900gm)
- 60 ml extra-virgin olive oil (¼ cup)
- 1 leek, finely chopped
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 400 gm white pearl barley, rinsed
- 20 gm dried porcini mushrooms, soaked in ¼ cup cold water for 20 minutes, finely chopped, water reserved
- 2 thyme sprigs, plus extra leaves to serve
- 8 small pine mushrooms, coarsely chopped
- ¼ cup coarsely chopped flat-leaf parsley, optional
- To serve: finely grated pecorino
- 1Place ham hock in a large saucepan with 3 litres cold water, bring to the simmer over low-medium heat and cook until meat is falling from the bone (3-4 hours). Remove with a slotted spoon, set aside, then, when cool enough to handle, shred meat (discard skin, bone and sinew). Reserve ham stock and meat separately.
- 2Heat 1 tbsp oil in a saucepan over medium heat, add leek, onion and garlic and stir occasionally until starting to caramelise (10-15 minutes). Add pearl barley, dried mushrooms, mushroom water and thyme, pour over ham stock to cover and cook over medium heat until barley is tender (30-40 minutes).
- 3Meanwhile, heat remaining oil in a separate saucepan over high heat, add pine mushrooms in batches and cook until golden, adding more oil if necessary (2-3 minutes). Add to soup with parsley and shredded ham and cook until mushrooms are very tender (5-10 minutes). Serve hot scattered with pecorino and extra thyme.
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