Polish Mushroom Barley Soup
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 28.34 g dried funghi porcini (aobut 1 cup)
- 29.58 ml extra virgin olive oil
- 113.39 g fresh shiitake mushrooms or 113.39 g button mushroom, stemmed and roughly chopped
- 2 medium carrots, sliced
- 177.44 ml pearl barley
- salt and pepper
- 1 bay leaf
- 709.77 ml water (or stock if preferred)
directions
- Soak porcini in 3 cups of very hot water.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
Debbie R.
United States