- 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
Cook the barley in salted boiling water until al dente.
Fry the bacon in a dry pan over hight heat until crisp. Remove from the pan, then heat th eolive 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.