Barley with Mushrooms and Three-cornered Leeks is a traditional British recipe for a soup of barley, mushrooms and wild three-cornered leeks in a chicken stock base cooked in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic British version of: Barley with Mushrooms and Three-cornered Leeks.
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Ingredients:
150g pearl barley
500ml chicken stock
4 cloves roasted garlic, mashed
150g fresh mushrooms, sliced (St George's mushroom or morels would be the seasonal foraged mushroom)
5 whole Three-cornered Leeks (with bulbs), washed and finely sliced
salt and freshly-ground black pepper, to taste
2 tsp butter
Method:
Combine all the ingredients in a slow cooker (crockpot). Cover and allow to cook on low for about 4 1/2 hours.
