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Porcini, Barley & Beluga Lentil Soup

Porcini, Barley & Beluga Lentil Soup

© Recipe by Julie Le Clerc

PORCINI, BARLEY & BELUGA LENTIL SOUP

Serves 6

20g Gigante dried porcini mushrooms
2 Tbsp extra virgin olive oil (EVO)
1 large carrot, peeled and finely diced
3 cloves garlic, finely chopped
1 Tbsp chopped fresh thyme leaves
250g Portobello mushrooms, cleaned
2 tsp Sabato porcini powder
½ cup Girolomoni organic tomato sauce with basil
1 litre Sabato beef or vegetable stock , as preferred
¾ cup Sabarot beluga lentils
¾ cup Girolomoni organic pearl barley
Sea salt and freshly ground black pepper

Put the porcini in a bowl, pour over 1 cup boiling water and set aside to soak for 20 minutes.

Heat EVO in a large heavy-based pan over medium heat. Add the onion, carrot, garlic and thyme and cook for 5-8 minutes until vegetables have softened. Slice half the Portobello mushrooms and finely chop the other half (a food processor is handy for this). Add to the pan and cook for 2-3 minutes.

Drain the porcini, reserving the liquid, and roughly chop. Add porcini powder, porcini and soaking liquid to the pan. Add the tomato sauce and cook for 1 minute more.

Add the stock and bring to the boil then stir in the lentils and barley. Turn down the heat and simmer gently for 30-35 minutes or until lentils and barley are tender to the bite, adding some water if the soup becomes too thick.

Adjust seasoning with salt and pepper, to taste. Note: it is best to season this soup at the end of cooking time, as salt can toughen lentils and other pulses. Serve with crusty bread on the side.

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