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- Orsoto
- 2 pkgBarley
- 2 onion
- 4 garlic clove
- 1 vegetable fond
- 1 lwater
- 1 tbspolive oil
- Bacon and Mushrooms:
- 2 pkgbacon slices
- 1 pkgmushrooms
- In addition:
- 2 pkgpasta cheese
- 1 pkgspring onion
- a pinch of salt
- a pinch of black pepper
- 1Peel and finely chop the onion and garlic. Heat olive oil in a deep pan. Add the onion and garlic and sauté until fragrant.
- 2Rinse the barley and add it to the pan. Stir so that all the grains are coated with the oil and heated through.
- 3Pour in the chicken stock and 1 l of water. Cover the pan with a lid and simmer on low heat for 30–45 minutes, stirring occasionally.
- 4Slice the bacon. In a separate pan, fry the bacon until golden brown. Add sliced mushrooms and cook briefly, adding a little oil if the pan does not release enough fat.
- 5Add the bacon-mushroom mixture to the barley. Stir in grated Parmesan cheese and mix until the orsoto is creamy and fluffy. Finally, stir in the chopped green onion and season with salt and pepper if needed.
- 6Divide the mushroom orsoto onto plates and serve with freshly ground black pepper.
55 min