Lunch Recipes
Bacon & Barley Broth with Wild Mushrooms
By Tom Flavin
Ingredients
- 4 tbls Rapeseed Oil
- 200g Bacon lardons
- 6 Garlic Cloves (finely chopped)
- 1 Medium onion (diced)
- 2 Medium Carrots (diced)
- 2 Celery Stalks (peeled & diced)
- 1 Leek (diced and washed)
- 200g Wild Mushrooms (cleaned and sliced thinly)
- 1sprig Thyme
- 1 sprig Rosemary
- 1 Bayleaf
- 1.5 Lt Chicken Stock
- 150g Barley (soaked and cooked separately)
- 1bunch Parsley (chopped)
- 1bunch Chives (chopped)
- TT Salt & Pepper
Method
In a thick bottomed pan, add the rapeseed oil and seal the bacon lardons until slightly brown, add the onion & garlic and sweat for 1 min, followed by carrot and celery and sweat for 2 mins. Add leek and mushrooms, sweat for further 2 mins until mushrooms release the juices.
Tie the Thyme, Rosemary & Bay Leaf together with a piece of butcher twine and add to pot with stock, simmer for 20 – 30 mins until vegetables are tender, add barley, adjust seasoning skim any excess oil from top remove any herb sprigs & bay leaf. Garnish with chopped parsley & chives, serve in warmed soup bowl
