Mushroom and Pearl Barley Stew

STEP BY STEP

Let's make something delicious.

1. 01

   Clean the mushrooms and cut into bite-sized pieces. Peel the carrots, celeriac and onions and cut into pieces about 1 cm in size. Roughly chop the celery, including the leaves. Divide the cauliflower into florets. Rinse the pearl barley thoroughly in a sieve. Coarsely grate the mountain cheese. Wash the chives, pick the parsley leaves from the stalks and roughly chop both herbs.

2. 02

   Heat the oil in a saucepan. Fry the carrots, onions, celeriac and celery over a medium-high heat for about 4 minutes. Increase the heat, add the mushrooms and fry for a further 4 minutes. Pour in the vegetable stock to deglaze the pan and bring to the boil. Add the cauliflower and pearl barley, cover and simmer over a low heat for about 30 minutes.

3. 03

   Add the cream and simmer uncovered for a further 5 minutes. Season with salt and pepper and serve sprinkled with the cheese and herbs.