Best Polish Creamed Mushroom Barley Soup Recipes

MRS. KOSTYRA'S MUSHROOM BARLEY SOUP

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 DRIED MUSHROOM SOUP - ZUPA GRZYBOWA

Steps:

• Gather the ingredients.
• Combine mushrooms and hot water in a large, heatproof bowl. Let stand for 1 hour.
• With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.
• Lift mushrooms from the liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.
• In a 5- to 6-quart pot, combine stock , chopped mushrooms, and pearl barley, if using. Pour the reserved soaking liquid into the pot, taking care not to disturb the grit in the bowl.
• Cover and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally until the mushrooms and pearl barley are tender, 30 to 45 minutes. If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.
• In a medium bowl, mix the sour cream with flour and temper by whisking in a little hot soup.
• Pour contents of the bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings with salt and pepper.
• Remove from heat and ladle into warm bowls. Serve with kluski noodles, if using. Garnish with sour cream and parsley, if desired.

WHITE EAGLE MUSHROOM & BARLEY SOUP

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.

KRUPNIK (POLISH MUSHROOM BARLEY SOUP)

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

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.

POLISH CREAMED MUSHROOM BARLEY SOUP

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.