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  Added: Nov 07, 2008  •  Visited (431)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Mushroom And Barley Soup
What You Need:
  • 1 ounce dried mushrooms, soaked for ½ hour in 1 cup of warm water (Reserve the water.)
  • 10 cups Beef Stock or use canned
  • 2 cups water
  • 1 cup pearl barley
  • ¼ cup butter
  • 2 carrots, diced
  • 2 potatoes, peeled and diced, about 1 pound
  • 1 stalk celery, chopped
  • ½ cup green beans, fresh or frozen, cut in ½-inch pieces
  • 1 tablespoon chopped parsley
  • Salt and freshly ground black pepper to taste

  • ½ cup sour cream

  • How To Cook:
    1. Soak the mushrooms and drain them, reserving the soaking water. Chop the mushrooms into \/z-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.

    2. 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.

    3. 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.

    4. Cook, covered, until the barley is tender, about 1 hour. Add salt and pepper to taste.

    5. Garnish with a dollop of sour cream as a garnish.

    To Serve: 8 - 10
    This recipe is also available in:
    Cuisine » Europe » Poland
    Main Ingredient » Grains & Cereals » Barley
    Main Ingredient » Mushrooms
    Dish » Soup


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