Ingredients
4 cups beef stock
2 ounces dried mushrooms
1/2 lb fresh mushrooms, finely chopped (optional)
2 onions, quartered
1 onion, chopped
1 large carrot, sliced
8 black peppercorns
2 bay leaves
4 ounces barley
1 tablespoon flour
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Wash and soak the dried mushrooms overnight. Use the water they soaked in and mix with the stock. Cook mushrooms, the quartered onions, and the carrot in the stock along with the peppercorns and the bay leaves until soft. Take the mushrooms out of the stock. Chop them and fry with the remaining chopped onions in a little butter. When onions are clear, sprinkle with the flour and stir. At the same time, cook the well-washed barley in a little water. When cooked, beat until the barley is creamy and white. Dice the potatoes and add these to the original stock. Add the mushroom mixture and the creamed barley to the stock. Boil for 20 minutes until the potatoes are cooked. Season to taste.
RecipeNLG
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