1. Cover the porcini mushrooms with 750ml boiling water and leave to soak.
2. Heat the olive oil and butter in a large saucepan and add the chopped mushrooms, carrot and celery.
3. Fry over a medium-high heat for around 10 minutes or until the carrots are beginning to turn dark gold.
4. Add the barley and stir the mixture for about 2 minutes, then pour in the stock.
5. Drain the porcini, retaining the soaking liquor. Bring to the boil, then turn the heat down and simmer for 30 minutes (it might take longer) until the barley is tender.
6. Taste for seasoning. Stir in the dill.
7. Serve with a dollop of soured cream on top of each bowlful and crusty bread on the side.
CREDIT: Good Food Magazine (January 2020)
Prep time: 15 Minutes
Cook time: 45 Minutes
30g dried porcini mushrooms
1 1/2 tbsp olive oil
20g unsalted butter
250g mushrooms (roughly chopped)
1 medium carrot (peeled and finely diced)
1 celery stock (finely diced)
200g pearl barley
800ml chicken, beef or veal stock
Small bunch of dill (chopped)