Instructions
Follow the steps and taste along the way.
Soak the porcini and prepare the ingredients
Pour 250 ml of hot water over the dried porcini and leave them to soften for 15 minutes. Rinse the barley under cold water. Finely dice the onion, carrot, and celery, and cut the potatoes into cubes about 1.5 cm across. Slice the button mushrooms and mince the garlic. Remove the porcini and strain their soaking liquid through a fine-mesh sieve.
Sear the mushrooms
Heat 10 ml of olive oil in a large pot over medium-high heat. Add the button mushrooms in a single layer and leave them undisturbed for 3 minutes so they turn golden brown. Stir them, then cook for another 3 minutes. Transfer them to a plate.
Soften the vegetables
Add the remaining 10 ml of oil, onion, carrot, and celery to the same pot. Cook for 5 minutes, stirring occasionally; the vegetables should soften but not burn. Add the garlic and torn soaked porcini, and stir for another 30 seconds.
Cook the barley and potatoes
Add the rinsed barley, potatoes, thyme leaves, strained porcini soaking liquid, and vegetable stock. Season with 3 g of salt and add the black pepper. Bring to a boil, then lower the heat so the soup simmers gently. Cook uncovered for 30 minutes, stirring occasionally so the barley does not stick to the bottom.
Finish and season
Add the seared mushrooms and finely chopped kale. Cook for 5 minutes, until the barley is tender and the kale has wilted but still retains its color. Stir in the lemon juice and the remaining 1 g of salt. Remove from the heat, add the chopped parsley, and serve hot.
