Mushroom and Pearl Barley Soup

By sarah_carroll

Ingredients

• To serve:
• 1 ham hock (about 900gm)
• 60 ml (1/4 cup)extra-virgin olive oil
• 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 1/4 cup cold water for 20 minutes, finely chopped, water reserved
• 2 thyme sprigs, plus extra leaves to serve
• 8 small pine mushrooms, coarsely chopped
• 1/4 cup coarsely chopped flat-leaf parsley, optional
• finely grated pecorino

Preparation

Step 1

Place 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.



2

Heat 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).



3

Meanwhile, 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