A rainy day in Andalucía means two sulky dogs and a hearty soup to acknowledge autumn.

2l chicken stock*
Two handfuls pearl barley
Small handful dried mushrooms (re-hydrated)
Dozen white mushrooms, wiped and sliced
Onion, roughly chopped
Celery stick, chopped
Carrot, peeled and diced
Garlic clove, smashed
1T tomato purée
1T Dijon mustard
Parsley stalks, chopped
Parsley leaves
Salt and pepper

Fry the onion, carrot and celery in a little olive oil and butter until softened. Turn heat down then add garlic, parsley stalks, mushrooms and barley, stir making sure everything is coated in oil and cook for a minute or two. Add purée and mustard, stir to combine. Turn heat up and add stock bringing things up to a boil. When a rolling boil is reached turn down heat to simmer for 40 minutes.

Season and taste.

Allow to cool a little then blitz but keep a few chunks so that it is not completely smooth. Serve with a drizzle of olive oil and a sprinkle of parsley.

*I only had one litre of stock so I raided the freezer and conveniently found a gravy I had made after roasting a chicken a few weeks ago. It gave the soup a darker colour and made it richer in depth.

It was delicious and definitely an autumn soup.