Krupnik polski - polish mushroom and barley soup

Yield: 8 servings

Measure 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 \N Carrots; diced
2 \N Potatoes; peeled and diced
1 \N Stalk celery; chopped
½ cup Green beans, fresh or frozen; cut in 1/2\" pieces
1 tablespoon Parsley; chopped
\N \N Salt; to taste
\N \N Black pepper, freshly ground; to taste

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

Similar recipes