Mushroom and Barley soup.

An easy one, this. I believe that in East European/ Jewish cuisine, it lurks under the name of ‘Krupnik’.

Take some pearl barley. Boil it in a lot of water until nice and soft.

Sauté a small diced onion in a little olive oil and butter. Add a couple of big mushrooms to it, finely chopped (the black gilled ones that the Germans call ‘Pilzen’ – to distinguish them from the smaller ‘Champignons’ or button mushrooms*. They’re both Agaricus bisporus at different stages of growth, of course), and a couple of garlic cloves, chopped coarsely but not crushed.

Sweat the whole lot together. Then add the barley with its water, enough extra water to bring it up to volume and a stock cube or two. Boil it all together for a soup-like length of time (remember – soup always tastes best on the second day.)

Season to taste. Just before serving, add a huge handful of finely chopped dill and parsley.

* Interestingly, in French, le champignon is the generic name for ‘fungus’ – including athletes foot. And the same goes in German for der Pilz.

Lieber Pils vom Faß als Pilz am Fuß! – Better a draft beer than athlete’s foot.