Krupnik polski - polish mushroom and barley soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried mushrooms, soak 1/2 hour in 1 c water; reserve liquid |
| 10 | cups | Beef stock or canned |
| 2 | cups | Water |
| 1 | cup | Pearled barley |
| ¼ | cup | Butter |
| 2 | Carrots; diced | |
| 2 | Potatoes; peeled and diced | |
| 1 | Stalk celery; chopped | |
| ½ | cup | Green beans, fresh or frozen; cut in 1/2\" pieces |
| 1 | tablespoon | Parsley; chopped |
| Salt; to taste | ||
| Black pepper, freshly ground; to taste | ||
Directions
Recipe by: The Frugal Gourmet On Our Immigrant Ancestors Soak the mushrooms and drain them, reserving the soaking 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 mins. Stir the butter into the barley.
Set aside. Heat the Beef Stock in a large pot and add all the remaining ingredients, except the garnish. Bring to a simmer and add the barley/butter mixture, stirring well to separate the grains.
Cook, uncovered, until the barley is tender, about 1 hour. Add salt and pepper to taste. Garnish with a dollop of sour cream as a garnish.
from my kitchen to------------------------------->yours..... Dan Klepach