Free Recipe Polish Mushroom And Barley Soup
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Polish Mushroom And Barley Soup Recipe
1 oz Dried mushrooms
(such as porcini; boletus,
-or cepe)
10 c Beef stock; fresh or canned
2 c Water
1 c Pearl barley
1/4 c Butter
2 Carrots; diced
1 lb Potatoes; peeled and diced
1 Celery stalk; chopped
1/2 c Green beans; fresh or
-frozen, cut 1/2 pieces
1 tb Parsley; chopped
1/2 c Sour cream
Freshly-ground black pepper;
-to taste
Salt; to taste
Polish Mushroom And Barley Soup Preparation
Soak the mushrooms for 1/2 hour in 1 cup of warm water. Drain the mushrooms reserving the water. Chop the mushrooms into 1/2-inch dice. Pour the mushroom water through a fine strainer into the beef stock, avoiding any sand or grit that may be in the bottom of the bowl. Bring the 2 cups of water to a boil in a medium saucepan. Add the barley and simmer, covered, until all the moisture is absorbed, about 15 minutes. Stir the butter into the barley. Set aside. Heat the beef stock in a large pot and add all the remaining ingredients except the sour cream. Bring to a simmer and add the barley-butter mixture, stirring well to separate the grains. Cook, covered, about 1 hour. Add salt and pepper to taste. Serve and garnish with a dollop of the sour cream. Comments: The Poles love to use mushrooms in all sorts of dishes. The above soup is thick and rich with the flavor of this forest delicacy. The dried mushrooms are a lot less expensive if you buy then in bulk in an Italian or Polish market. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-08-1992 issue – The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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