Barley soup

with chanterelles

For 4 servings

1 onion

1-2 cloves of garlic

100 g of smoked ham

300 g turnip

300 g chanterelles

2 tbsp olive oil

100 g pearl barley

1 ½ l meat stock

1 bay leaf

1 bunch of flat-leaf parsley

1 tbsp clarified butter

salt

pepper

Preparation time: approx. 15 minutes
plus cooking time: approx. 25 minutes

Per serving approx. 348 kcal / 1457 kJ 4 g E, 19 g F, 27 g KH

1  Peelonion and garlic. Cut the onion into thin strips, press the garlic through the press. Cut the bacon into thin strips or cubes. Wash, peel and cut the turnip into cubes. Clean and wash the chanterelles and place on kitchen paper to drain.

2  Heat the olive oil in a saucepan over medium temperature and sauté the onion, garlic and bacon for 3–5 minutes while stirring. Add the turnip and pearl barley and pour in the broth. Bring the whole thing to the boil and simmer gently with the bay leaf for about 20 minutes.

3  In the meantime, wash the parsley, shake it dry, pluck the leaves and cut into strips. Heat the clarified butter in a pan. Fry the chanterelles for 3 minutes, season with salt and pepper. Stir in the parsley. Add the chanterelles to the soup and serve the soup.