Mushroom and pearl barley broth with goat's curd crostini

By sarah_carroll

Ingredients

• 40 ml EVOO
• 1 leek, thinly sliced
• 1 garlic clove, finely chopped
• finely grated rind and juice of 2 lemons
• 400 g swiss brown mushrooms, thinly sliced
• 1.25 L vegetable stock
• 200 gm pearl barley
• 1 fresh bay leaf and 1 thyme sprig
• 1 bunch spinach, trimmed
• Crostini
• 8 thin slices of sourdough bread
• EVOO for drizzling
• 1 garlic clove, halved
• 50 g goat's curd

Details

Servings 4

Preparation

Step 1

Heat a large saucepan over medium high heat, add oil, leek, garlic and lemon rind. stir occasionally until tender (3-4) minutes. Add mushrooms, stir until tender, add stock, pearl barley and herbs, cover and bring to the boil. Cook until pearl barley is tender (8-10) minutes, remove herbs, add lemon juice and spinach, season TT and keep warm.
Preheat grill to high, Drizzle bread slices with EVOO, grill, turning once, until toasted. Rub with cut side of garlic, spread with goat's curd and serve immediately with broth.