Polish Creamed Mushroom Barley Soup

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READY IN: 1hr 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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