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    You are in: Home / Recipes / Polish Mushroom Barley Soup Recipe
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    Polish Mushroom Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Debbie R.'s Note:

    From Mark Bittman's book, "The Best Recipes in the World". This recipe has only a handful of ingredients. If it were anyone except Bittman, I'd be worried that it meant a paucity of taste. However, it is Bittman, so although I don't expect this to be strongly flavored, I do expect it to be good and comforting.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak porcini in 3 cups of very hot water.
    2. 2
      Put olive oil in medium saucepan; turn heat to medium-high. Add shiitakes and carrots; cook, stirring occasionally until they begin to brown, about 10 minutes. Add barley and continue to cook, stirring frequently, until it begins to brown. Sprinkle with salt and pepper.
    3. 3
      Remove porcini from liquid--do NOT discard the liquid. Sort thru and discard any hard bits. Add porcini to the pot. Cook, stirring for about 1 minute.
    4. 4
      Add bay leaf, mushroom liquid, and 3 cups additional water (or stock). Bring to a boil, then lower heat to a simmer. Cook until barley is very tender, 20-30 minutes. Taste and add more salt if necessary, plus plenty of pepper.
    5. 5
      Serve hot or cover and refrigerate for up to a day before reheating, adding a little more water to thin the soup if necessary.

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    Nutritional Facts for Polish Mushroom Barley Soup

    Serving Size: 1 (280 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.2
     
    Calories from Fat 67
    23%
    Total Fat 7.5 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 31.8 mg
    1%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 9.9 g
    39%
    Sugars 8.0 g
    32%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    dried funghi porcini

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