Polish Creamed Mushroom Barley Soup |
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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 8 |
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In 'Soup Suppers' by Arthur Schwartz Ingredients:
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 |
Directions:
1. 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.
2. Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
3. 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.
4. Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
5. Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
6. Serve very hot in deep or wide bowls, sprinkled with parsley.
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