Cream of Mushroom and barley soup

Cream of Mushroom and barley soup
Serves 4
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Prep Time
7 min
Cook Time
50 min
Prep Time
7 min
Cook Time
50 min
Ingredients
  1. 200g pearl barley
  2. 1 litre chicken stock
  3. 1lb button mushrooms, sliced
  4. 2 tablespoons butter
  5. 2 tablespoons extra virgin olive oil
  6. 4 shallots, minced
  7. 3 celery stalks, finely chopped
  8. 3 stalks sage, finely chopped
  9. 1 teaspoon salt
  10. 1 teaspoon fresh ground pepper
  11. 200ml white wine
  12. 200ml light sour cream
Instructions
  1. Bring barley and 200ml of chicken stock to a boil in a saucepan over a high heat. Cover and let simmer for 25minutes. Set aside.
  2. Heat oil in a dutch oven over medium heat. Add shallots and cook until softened, about 2-3 minutes. Add mushrooms and cook until they begin to brown, this shall take about 8-10minutes.
  3. Add the celery, sage, salt and pepper and cook until they begin to soften, about 3 minutes.
  4. Add flour and stir for 1 minute.
  5. Add white wine and cook further for 2 minutes.
  6. Add the rest of the chicken broth, increase to high heat and bring to a boil then reduce to a simmer until the soup has thickened. About 20minutes.
  7. Add the cooked barley to the soup and continue cooking until heated through. Stir in sour cream and garnish each bowl with chives.
Chef Stuart O'Keeffe http://chefstuart.com/

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