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Mushroom and barley broth with smoked bacon

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

Mushroom and barley broth with smoked bacon

Ben Dearnley
8
15M
2H 30M
2H 45M

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

Ingredients

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

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