Ingredients
Units
Scale
- 2 1/4 pounds of meat (seal, musk ox, reindeer or, for those of us who don’t live in Greenland, use lamb, beef or venison), diced small
- 8 1/2 cups of water
- A scant cup of barley
- 3 large onions, chopped
- 1 large handful dried porcini mushrooms
- 2 large peeled carrots, sliced
- 2 large potatoes, cut into small dice
- 1 large bay leaf
- 1 tsp chopped fresh rosemary leaves
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh sage
- 1 tsp ground juniper berry
- Sea salt and freshly ground black pepper to taste
Instructions
- Soak the barley in the water overnight – 1 hour before making the soup, add in the dried porcini mushrooms.
- Pour the water into a large pot (leave behind any gritty residue from the mushrooms) and add the meat (as is), the vegetables, the mushrooms, the salt and pepper to taste and the herbs and bring to a simmer, simmering on medium heat until tender (about an hour).
- Add the barley, check and correct the seasoning and cook until the soup is thick – another 15 – 30 minutes.
- Prep Time: 0 hours
- Cook Time: 0 hours
