Recipe by Dee514
This is my M-I-l's recipe for Mushroom Barley soup, which is made with dried "cepe" (aka porcini) mushrooms. Other dried mushrooms may be substituted....of course that will change the flavor of the soup. Making it with chicken stock or with a meat bone (instead of water), will give it a richer flavor.
Top Review by Katanashrp
Dziekuje (thank you in Polish) for this wonderful soup that tasted as if it was made according to my family's old world recipe. My father sent me some mixed dried mushrooms from Poland so when I stumbled upon this recipe I knew I had to make it and I'm glad I did. Thank you again.
- 1 -1 1⁄2 ounce dried porcini mushrooms (cepes)
- 13 cups water or 13 cups stock (or more)
- 2 small carrots (optional)
- 2 small turnips (optional)
- 2 small onions
- 2 medium potatoes (optional)
- 2 stalks celery & leaves (optional)
- 3⁄4 cup pearl barley
- sour cream (optional)
Directions See How It's Made
- Soak the cepes in a little water for 15 minutes, until they soften.
- Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
- Chop the softened mushrooms in the food processor, and add them to the pot.
- Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
- The barley will thicken the soup.
- Add water if necessary, to thin it.
- Serve with sour cream, especially if the soup was made with water instead of broth.