Ingredients

Method

• 100 g barley
• 125 g bacon
• 1 T olive oil
• knob of butter
• 125 g mushrooms, sliced
• 1 garlic clove, crushed
• 2 bay leaves
• 6 sprigs of fresh thyme (or 2 t dried)
• a dash of sherry wine (or use apple juice)
• 1 l chicken stock

Method

Ingredients

Cook the barley in salted boiling water until al dente.

Fry the bacon in a dry pan over high heat until crisp. Remove from the pan, then heat the olive oil and a knob of butter in the same pan and fry the mushrooms until golden.

Add the garlic, bay leaves, thyme, a dash of sherry (or apple juice) and the chicken stock.

Simmer for 15 - 20 minutes.

Gently stir the cooked barley into the soup and season to taste.

Serve hot, topped with the crispy bacon.