Tried this the other night and it went down a storm, even the kids at it all. I
250g (approx) chorizo sliced
2 onions chopped into small pieces
4 medium carrots " "
2-3 celery sticks " "
2 cloves garlic crushed
2 sprigs rosemary
pack dried porcini mushrooms (30g approx)
glass white wine
1.5 litres ham or chicken stock
175g pearl barley
2-3 potatoes peeled and chopped into smallish pieces
small head of green, cabbage (savoy, spring)
Put mushrooms into a measuring jug and fill up to the 600ml mark with boiling water, leave to steep.
Put bit of oil in a large pan and heat, add the chorizo and fry until the red oil has been released ( about 5 mins) stirring now and then. Add carrots onions, celery garlic and rosemary, stir, cover and cook for 10 mmins.
Lift the mushrooms using slotted spoon and chop roughly, add them to the pan, turn up heat and cook for 1 min. Add the wine and let it evaporate right down, then add the liquid fromt he mushrooms (through a strainer as there might be bits in it), then the stock, potatoes and the barley. Bring to boil and simmer for 40 mins or util barley is tender. Five mins before serving add the greens and cook for 4-5 mins. Season to taste and sprinkle with parmesan cheese.
As is soup bits can be changed to suit.