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      Mushroom and barley soup

      • Fry the shallots in oil and butter, add the cleaned and finely sliced mushrooms, season with salt and cook
      • Blend the speck, put it in the pot with the broth, bring to a boil, add the barley and cook for two hours.
      • Add the mushroom mixture to the cream and serve with grated Parmesan cheese.

      Ingredients

      • 500 g mixed mushrooms (mushroom poker)
      • 150 g barley
      • 2 shallots
      • 2 slices of speck
      • 1.5 l of broth
      • 1/4 cooking cream
      • 50 g butter
      • a few tablespoons of oil
      • grated parmesan cheese
      • salt to taste