Chunky mushroom soup

A tasty vegetarian soup with interesting textures. I love pearl barley in soups and stews. It adds a nice chewy contrast to the vegetables.

CHUNKY MUSHROOM SOUP
Serves 4-6

INGREDIENTS:
1 oz (25g) porcini mushrooms
2 tbsp groundnut oil
1 medium onion, finely chopped
2 large carrots, diced
2 large cloves garlic, crushed
1 tsp dried rosemary
1 lb (500g) mushrooms, finely chopped
2 pts (1.2 litres) vegetable stock
salt and pepper to taste
5 tbsp dry sherry or marsala
2 tbsp tomato puree
4 oz (100g) pearl barley
4-6 tbsp double cream

METHOD:
Soak the porcini mushrooms in 8.5 fl.0z (250 ml) boiling water for 25 minutes.
Meanwhile heat the oil in a large saucepan and gently fry the onions, carrots, garlic and rosemary for 5 minutes.
Drain the porcini mushrooms, reserving the liquid, and roughly chop.
Add to the pan with the fresh mushrooms and fry for a further 5 minutes.
Stir in the porcini liquid and all the remaining ingredients except for the cream. Season to taste.
Bring to the boil, lower the heat and simmer for 30 minutes until the vegetables are cook and the pearl barley is tender, adding a little more stock if the mixture becomes too thick.
Check the seasoning and serve in bowls with a swirl of cream in each.