Soup with chanterelles
2 l (2 quarts) beef stock, preferably home-made
about 500 g (a bit over a pound) fresh chanterelles
about 50 g (1.8 oz) pearl barley (large-sized)
4 smallish potatoes, diced
salt and freshly-ground pepper
optionally, sour cream
If the beef stock is too concentrated, dilute with water, as the soup
should have a pronounced mushroom taste. Cook pearl barley in water
until not quite ready, drain. Rinse the chanterelles and chop the large
ones. To the beef stock, add the chanterelles, pearl barley, and
potatoes. Bring to the boil and simmer for about 15 minutes. Season to
taste and serve, optionally putting a dollop of sour cream in each
plate.
Victor