Yield: 8 servings
Measure | Ingredient |
---|---|
1 ounce | Dried mushrooms |
\N \N | (such as porcini; boletus, or cepe) |
10 cups | Beef stock; fresh or canned |
2 cups | Water |
1 cup | Pearl barley |
¼ cup | Butter |
2 \N | Carrots; diced |
1 pounds | Potatoes; peeled and diced |
1 \N | Celery stalk; chopped |
½ cup | Green beans; fresh or frozen, cut 1/2\" pieces |
1 tablespoon | Parsley; chopped |
½ cup | Sour cream |
\N \N | Freshly-ground black pepper; to taste |
\N \N | Salt; to taste |
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.