- 1 fennel bulb
- 12g dried porcini mushrooms
- 1 garlic clove
- 400g souping mushrooms
- 75g pearl barley
- ½ x 227ml single cream
- 1 tsp caraway seeds
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml hot water
- Large pan with a lid
- Measuring jug
- 1.
Trim the dry tips off the fennel bulb and reserve any feathery fronds for later. Finely chop the fennel. Place a pan on a medium heat for 2 mins, then add 1 tbsp olive oil. Add the fennel, season with salt and pepper and fry for 5-6 mins, stirring often, till slightly softened.
- 2.
Meanwhile, fill your kettle and boil it. Pop the porcini mushrooms into a heatproof jug and pour in enough water to cover them. Set aside to soak for 5 mins.
- 3.
While the porcini soak, peel and grate or crush the garlic. Tear the souping mushrooms into small pieces. Add the mushrooms and garlic to the pan with some salt and pepper and fry together for 4-5 mins till softened and juicy. Stir often.
- 4.
Drain the porcini and rinse them under cold water. Tip back into the jug and pour in 800ml boiling water. Set aside to infuse for 2-3 mins.
- 5.
Pour in the porcini mushrooms and their stock and bring back up to a bubble. Add the pearl barley. Pop on a lid and simmer for 20 mins till the barley is soft.
- 6.
Turn the heat down to low. Stir half the carton of cream into the soup. Taste the soup and add some salt or pepper if you think it needs it. Ladle into warmed bowls. Scatter over 1 tsp caraway seeds and top with the reserved fennel fronds to serve.
- Tip
Eat & Keep
This soup will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Divide into individual containers, top with the caraway seeds and fennel fronds, cool then chill or freeze. Defrost overnight and reheat till piping hot, adding extra water or vegetable stock as necessary.