Mühlviertel Blunt Soup

For the Blunznsuppe, soak the rolled barley in water for at least 1 hour.

Bring the stock to a boil.

Remove the skin from the black pudding, cut into thin slices and add to the soup with the marjoram. Boil for 5 minutes and then, depending on the consistency, puree with a hand blender. Add the thyme sprigs and cook the rolled barley in the soup until soft. Season to taste with salt.

For the brown bread slices, remove the crust from the brown bread slices if necessary (you can cut the crust into small pieces and let it cook with the soup), cut in half.

Coat a pan with the cut surface of a halved garlic clove. Melt butter, fry bread pieces on both sides until crisp, rub with garlic clove.

Serve soup in warm deep plates, tucking breads left and right into soup, sprinkled with radish sticks and horseradish, if desired.

For the fried wild garlic, wash the wild garlic leaves, drain and deep fry in a pan with 1 cm of canola or sunflower oil until crispy.

Drain on paper towels and sprinkle into the soup.

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