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Polish Mushroom And Barley Soup (Krupnik Polski) cheese, mushrooms, polish, soups, spreads veal, vegetarian 1 oz dried mushrooms, soaked for 1/2 hour in 1 cup of warm water 10 cup beef stock 2 cup water 1 cup pearl barley 1/4 cup butter 2 carrots, diced 2 potatoes, peeled and diced, 1 about 1 lb 1 stalk celery, chopped 1/2 cup green beans, fresh or frozen 1 cut into 1/2-inch pieces 1 tablespoon parsley, chopped 1 salt and freshly ground 1 black pepper to taste Garnish: 1/2 cup sour cream Soak the mushrooms and drain them, reserving the soaking 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 at 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 garnish. Bring to a simmer and add the barley/butter mixture, stirring well to separate the grains. Cook, covered, until the barley is tender, about 1 hour. Add salt and pepper to taste. Garnish with a dollop of sour cream. Serves 8-10 as a soup course. From: The Frugal Gourmet On Our Immigrant Ancestors Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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