Polish Creamed Mushroom Barley Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1892.0 ml water
- 3 medium carrots, finely chopped (about 1 1/2 c.)
- 3 medium celery ribs, finely chopped (about 1 1/2 c.)
- 453.59 g medium barley
- coarse sea salt
- fresh ground pepper
- 680.38 g mushrooms, coarsely chopped
- 1 medium onion, coarsely chopped (about 1 cup)
- 29.58 ml butter
- 1419.54 ml chicken broth
- 236.59 ml heavy cream
- 14.78 ml Kitchen Bouquet (liquid) or 14.78 ml maggi seasoning (liquid)
- finely chopped parsley, for garnish
directions
- In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
- Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
- Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
- Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
- Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
- Serve very hot in deep or wide bowls, sprinkled with parsley.
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