Put chopped sweet potato in Actifry pan with 2 tbsp of oil or 1 tbsp
duck fat, cook for 10 minutes, add onion and garlic cook for 5 minutes, add barley cook for another 5 minutes, then add 4 cups of very hot stock all at once and cook for 30 minutes. After 30 minutes, adjust liquidity to your preferences with the reserved cup of stock, add the tinned mushrooms, milk, parmesan cheese, and herbs, cook for another 5 to 7 minutes, serve piping hot.