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Mushroom and pearl barley broth with goat’s curd crostini

Mushroom and pearl barley broth with goat’s curd crostini

Serves 4



40 ml   olive oil
1   leek, thinly sliced
1   garlic clove, finely chopped
2   lemons, finely grated rind and juice only
400 gm   Swiss brown mushrooms, thinly sliced
1.25 litres   (5 cups) vegetable stock
200 gm   pearl barley
1 each   fresh bay leaf and thyme sprig
1 bunch   English spinach, trimmed
Goat’s curd crostini
8   thin slices sourdough bread
For drizzling:   olive oil
1   garlic clove, halved
50 gm   goat’s curd


1 Heat a large saucepan over medium-high heat, add oil, leek, garlic and lemon rind, stir occasionally until tender (3-4 minutes). Add mushrooms, stir until tender, add stock, pearl barley and herbs, cover and bring to the boil. Cook until pearl barley is tender (8-10 minutes), remove herbs, add lemon juice and English spinach, season to taste and keep warm.
2 Meanwhile, for goat’s curd crostini, preheat a grill to high. Drizzle bread slices with a little oil, grill, turning once, until toasted (1-2 minutes). Rub with cut-side of garlic, spread with goat’s curd, serve immediately with broth.


RECIPE Emma Knowles PHOTOGRAPHY Chris Chen STYLING Emma Knowles

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