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.


  • 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