Best Polish Creamed Mushroom Barley Soup Recipes

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POLISH CREAMED MUSHROOM BARLEY SOUP



Polish Creamed Mushroom Barley Soup image

Make and share this Polish Creamed Mushroom Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13

2 quarts water
3 medium carrots, finely chopped (about 1 1/2 c.)
3 medium celery ribs, finely chopped (about 1 1/2 c.)
1 lb medium barley
coarse sea salt
fresh ground pepper
1 1/2 lbs mushrooms, coarsely chopped
1 medium onion, coarsely chopped (about 1 cup)
2 tablespoons butter
6 cups chicken broth
1 cup heavy cream
3 teaspoons Kitchen Bouquet (liquid) or 3 teaspoons maggi seasoning (liquid)
finely chopped parsley, for garnish

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.

Nutrition Facts : Calories 394.3, Fat 16.6, SaturatedFat 9.3, Cholesterol 48.4, Sodium 643.1, Carbohydrate 49.9, Fiber 11.8, Sugar 4.7, Protein 14.5

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP



Mrs. Kostyra's Mushroom Barley Soup image

Mrs. Kostyra used Polish borowik mushrooms in this recipe, but dried porcini work just as well. Martha made this recipe on Cooking School episode 308.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 ounces dried mushrooms, such as Polish borowik or porcini
2 cups warm water
6 ounces pearl barley, washed
10 cups Beef Stock Mrs. Kostyra's Beef Stock
4 tablespoons unsalted butter
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1/2 to 3/4 cup sour cream (optional)
3 tablespoons all-purpose flour (optional)
1/4 cup finely chopped fresh dill

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.

POLISH MUSHROOM BARLEY SOUP



Polish Mushroom Barley Soup image

From Mark Bittman's book, "The Best Recipes in the World". This recipe has only a handful of ingredients. If it were anyone except Bittman, I'd be worried that it meant a paucity of taste. However, it is Bittman, so although I don't expect this to be strongly flavored, I do expect it to be good and comforting.

Provided by Debbie R.

Categories     Grains

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 ounce dried funghi porcini (aobut 1 cup)
2 tablespoons extra virgin olive oil
1/4 lb fresh shiitake mushrooms or 1/4 lb button mushroom, stemmed and roughly chopped
2 medium carrots, sliced
3/4 cup pearl barley
salt and pepper
1 bay leaf
3 cups water (or stock if preferred)

Steps:

  • 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.

Nutrition Facts : Calories 213.9, Fat 7.4, SaturatedFat 1, Sodium 32.4, Carbohydrate 34, Fiber 7.4, Sugar 2.4, Protein 4.6

KRUPNIK (POLISH MUSHROOM BARLEY SOUP)



Krupnik (Polish Mushroom Barley Soup) image

This is my M-I-l's recipe for Mushroom Barley soup, which is made with dried "cepe" (aka porcini) mushrooms. Other dried mushrooms may be substituted....of course that will change the flavor of the soup. Making it with chicken stock or with a meat bone (instead of water), will give it a richer flavor.

Provided by Dee514

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 -1 1/2 ounce dried porcini mushrooms (cepes)
13 cups water or 13 cups stock (or more)
2 small carrots (optional)
2 small turnips (optional)
2 small onions
2 medium potatoes (optional)
2 stalks celery & leaves (optional)
3/4 cup pearl barley
sour cream (optional)

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.

POLISH MUSHROOM SOUP



Polish Mushroom Soup image

This hearty soup is made with dried borowik mushrooms -- a pungent variety from Poland -- dried shiitakes, and fresh button mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 14

5 to 6 ounces (about 4 to 6) dried mushrooms such as Polish borowik or cepes
12 large dried shiitake mushrooms
3 quarts Homemade Beef Stock
5 medium ribs of celery, chopped
2 large onions, chopped
5 carrots, chopped
1 pound white button mushrooms, sliced
1 cup orzo
2 tablespoons unsalted butter
2 tablespoons flour
1 cup sour cream
2 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
Salt and freshly ground black pepper

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.

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