Ritschad with Chanterelles and Cedron Spirit

Chop the shallots and a little celery and sauté them briefly with the barley in olive oil in a large pot and immediately deglaze with white wine. Add the chanterelles and simmer. Pour over the barley ritschad the amount of soup you need (it is easier to pour in two parts to find the exact amount). Season with salt, white pepper and bay leaves, add a dash of vinegar and let it boil down until the liquid boils away and the barley is crisp. Just before it is ready, mix in small pieces of butter and plenty of grated cheese. Just before serving, season with a dash of Cedron spirit – which also has a slightly minty note – and serve.Recommended drinks: Cedron and spring water.

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