| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Polish |
Frugal03 |
8 |
servings |
INGREDIENTS
| 1 |
oz |
Dried mushrooms |
|
|
(such as porcini; boletus, or cepe) |
| 10 |
c |
Beef stock; fresh or canned |
| 2 |
c |
Water |
| 1 |
c |
Pearl barley |
| 1/4 |
c |
Butter |
| 2 |
|
Carrots; diced |
| 1 |
lb |
Potatoes; peeled and diced |
| 1 |
|
Celery stalk; chopped |
| 1/2 |
c |
Green beans; fresh or frozen, cut 1/2" pieces |
| 1 |
tb |
Parsley; chopped |
| 1/2 |
c |
Sour cream |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Soak the mushrooms for 1/2 hour in 1 cup of warm water. Drain the mushrooms
reserving the water. Chop the mushrooms into 1/2-inch dice. Pour the
mushroom water through a fine strainer into the beef stock, avoiding any
sand or grit that may be in the bottom of the bowl. Bring the 2 cups of
water to a boil in a medium saucepan. Add the barley and simmer, covered,
until all the moisture is absorbed, about 15 minutes. Stir the butter into
the barley. Set aside. Heat the beef stock in a large pot and add all the
remaining ingredients except the sour cream. Bring to a simmer and add the
barley-butter mixture, stirring well to separate the grains. Cook, covered,
about 1 hour. Add salt and pepper to taste. Serve and garnish with a dollop
of the sour cream.
Comments: The Poles love to use mushrooms in all sorts of dishes. The above
soup is thick and rich with the flavor of this forest delicacy. The dried
mushrooms are a lot less expensive if you buy then in bulk in an Italian or
Polish market.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-08-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-10-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
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