Ingredients
- 50g barley
- 4 large field mushrooms, cleaned and halved
- 1 onion, peeled and cut into thin rings
- 2 bay leaves, fresh if possible
- 2 smoked streaky rashers
- 400mls milk
- Salt and black pepper
- 60g Coolea or Cheddar cheese, cut into small cubes.
1. Soak the barley for two hours in water, then drain and rinse.
2. Put the mushrooms, onion, bay and rashers into a saucepan and cover with the milk.
3. Season, drop in the cheese, cover then simmer gently for 15 minutes, until cooked.
4. Divide between warm bowls and enjoy the soothing beige. You can top with some chopped soft herbs if you want a bit of colour
