Polish Creamed Mushroom Barley Soup Recipes

Steps:

• Place the mushrooms in a small bowl. Add water and let soak overnight. Transfer mushrooms and soaking liquid to a small saucepan. Cook over medium heat until the mushrooms are tender, about 40 minutes. Drain mushrooms, reserving soaking liquid. Coarsely chop mushrooms; set aside.
• Add barley to a small saucepan with 3 cups stock. Bring to a boil and let simmer until the barley is tender, about 45 minutes. Stir in butter; set aside.
• In a medium saucepan, bring the remaining 7 cups stock to a boil with the carrots, celery, and reserved mushrooms and soaking liquid. Stir in the cooked barley mixture. Season with salt and pepper.
• In a small bowl, stir together the sour cream and the flour. While stirring, slowly add 1 cup of the stock. Stir into soup with dill. Serve immediately.

Steps:

• 1. In a small bowl, soak mushrooms in hot water for 20 minutes, drain, reserve liquid, chop mushrooms.
• 2. In a large pot, saute onion and leek in butter until soft.
• 3. Add carrot, barley, mushroom liquid, chicken broth, salt and pepper. Cover. Simmer for 1 hour.
• 4. Add potatoes, bay leaves and mushrooms, cover, cook for 20 minutes.
• 5. place sour cream in a bowl, mix a small amount of soup in it , and then pour into pot of soup.
• 6. Heat but do not boil.
• 7. Garnish with dill and serve.

Steps:

• 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.

Steps:

• Rinse dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.
• In a large pot, bring stock to a simmer. Add celery, onions, and carrots. Strain dried mushrooms, reserving the soaking liquid. Add strained soaking liquid to soup. Chop hydrated mushrooms into 1/4-inch pieces slightly larger than diced vegetables, and add to soup. Add sliced white button mushrooms.
• Cover, and cook soup until vegetables are tender, about an hour. Bring soup to a boil. Stirring constantly, add orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent pasta from sticking, cook until orzo is cooked through, another 6 to 8 minutes.
• Meanwhile, make a roux: Melt butter in a small saucepan over medium heat. Add flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup broth from soup,and add roux, whisking constantly until slightly thickened and free of lumps. Stir thickened liquid into soup. Add chopped parsley and dill.
• Finish soup with sour cream: Add 1/4 cup thickened soup to sour cream. Whisk until smooth. Add sour cream to soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

Steps:

• 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.