Best Polish Mushroom Barley Soup Recipes

Krupnik (Polish Mushroom Barley Soup) image

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 Barley Soup image

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

Polish Creamed Mushroom Barley Soup image

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