Polish mushroom and barley soup

8 servings

Ingredients

Quantity Ingredient
1 ounce Dried mushrooms
(such as porcini; boletus, or cepe)
10 cups Beef stock; fresh or canned
2 cups Water
1 cup Pearl barley
¼ cup Butter
2 Carrots; diced
1 pounds Potatoes; peeled and diced
1 Celery stalk; chopped
½ cup Green beans; fresh or frozen, cut 1/2\" pieces
1 tablespoon Parsley; chopped
½ cup Sour cream
Freshly-ground black pepper; to taste
Salt; to taste

Directions

Soak the mushrooms for ½ hour in 1 cup of warm water. Drain the mushrooms reserving the water. Chop the mushrooms into ½-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@...

~or- MAD-SQUAD@...

07-10-1994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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