Tenute Tomasella

Montanara soup with a crust

Lightly fry the onions and the garlic in the oil. Add the sliced Porcini mushrooms, the diced potatoes. Cover with 2 litres of salted water, add pepper and leave to cook. Soak the barley in cold water for 1 hour, drain and cook with the soup. Leave to cool and pour into serving bowls. Cover with a round piece of puff pastry and brush with a beaten egg. Bake in the oven for 10 minutes.