Mushroom velouté with barley and hazelnuts

Ingredients

For 1 serving

• Button mushrooms250 g
• Dried mushrooms5 g
• Potatoes80 g
• Shallot20 g
• Pearl barley40 g
• Vegetable broth500 ml
• Extra virgin olive oil10 g
• Hazelnuts10 g
• Thyme2 g
• Parmigiano Reggiano10 g
• Saltto taste

Contains: gluten, lactose, nuts, celery,

In season: September – November

Method

1. Bring a pan of water to the boil, add salt and cook the rinsed pearl barley for 30 minutes over medium heat, until tender but still with bite; drain. Put the dried mushrooms in a cup of warm water for 15 minutes.
2. Meanwhile warm the vegetable stock. Wipe the button mushrooms with damp kitchen paper and slice them; chop the shallot; peel and dice the potatoes. Squeeze out the dried mushrooms and chop them, straining the soaking water.
3. Heat the olive oil in a pan over medium-high heat and fry the shallot, fresh and dried mushrooms and thyme for 5–6 minutes, until the mushrooms are golden and their liquid has evaporated.
4. Add the potatoes, hot stock, the strained mushroom water and a pinch of salt and cook for 15 minutes over medium-low heat, until the potatoes are tender. Blend until smooth and adjust the salt.
5. Toast the hazelnuts in a dry small pan over medium heat for 3 minutes, until fragrant, and chop them roughly.
6. Stir the barley into the soup and serve with the hazelnuts and grated Parmesan.