Mushroom-Vegetable Stew with Pearl Barley
Salt the water and bring to a boil in a saucepan. Meanwhile, rinse the pearl barley under running water. Add the barley to the pan and simmer for 10 minutes. Then strain through a sieve, rinse with hot water and drain.
Peel the potatoes, parsnip, and carrots. Rinse and trim the celery. Cut all into 0.5 cm (approximately 1/4 inch) cubes. Peel the onions and chop finely. Rinse, trim and cut the green beans into 3 cm (approximately 1 inch) long pieces. Thaw the peas. Rinse the mushrooms and cut into quarters or slices.
Bring 2 liters of water to a boil in a large pot. Add all the prepared vegetables except the peas and mushrooms. Add the pearl barley and simmer covered for 20-30 minutes, until the vegetables are tender.
Add the peas and porcini mushrooms and simmer for another 5 to 10 minutes.
Season the stew with salt and pepper. To serve, divide into bowls, top each with a dollop of sour cream and garnish with fennel leaves.