Czechoslovakian Mushroom Soup Recipes

CZECH MUSHROOM AND BARLEY SOUP

Czech Mushroom And Barley Soup image

Number Of Ingredients 11

Ingredients

2 tablespoons butter or margarine
1/2 pound fresh mushrooms
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup medium pearl barley
1 1/2 cups diced cooked chicken or beef
salt, pepper and seasonings to taste
1 cup milk, optional

Steps:

In a 3 quart sauce pan or Dutch oven melt butter, add mushrooms, onion, celery, and carrot. Cook over moderately low heat for about 10 minutes, stirring often. Stir in flour, then the broth. Add barley, cover and simmer until barley is cooked through, about 1 hour. Add cooked diced meat and seasonings. For a creamy soup, stir in milk. Reheat and serve in soup bowls.

Nutrition Facts : Nutritional Facts Serves

SLOVAK CHRISTMAS EVE MUSHROOM SOUP

Slovak Christmas Eve Mushroom Soup image

This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.

Provided by Jane from Ohio

Categories Clear Soup

Time 2h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 -2 lb onion, chopped
1 1/4 cups butter, divided (May need a little more)
2 lbs mushrooms, finely chopped (we use white mushrooms)
1 quart water
10 (7 1/2 ounce) cans sauerkraut juice
1/4 cup flour

Steps:

Saute chopped onions in 1 cup butter until golden brown.
Add finely chopped mushrooms to onions, and cook until mushrooms are done.
Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
Add roux to soup and cook another 15 minutes to 30 minutes. Serve.

CZECHOSLOVAKIAN CABBAGE SOUP

Czechoslovakian Cabbage Soup image

Make and share this Czechoslovakian Cabbage Soup recipe from Food.com.

Provided by ladyfingers

Categories Vegetable

Time 3h10m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs beef bones with marrow
1 cup chopped onion
3 coarsely chopped and pared carrots
2 chopped garlic cloves
1 bay leaf
2 lbs beef short ribs
1 teaspoon dried leaf thyme
1/2 teaspoon paprika
8 cups water
8 cups coarsely chopped cabbage (1 head)
2 (1 lb) cans tomatoes
2 teaspoons salt
1/2-3/4 teaspoon Tabasco sauce
1/4 cup chopped fresh parsley
3 tablespoons lemon juice
3 tablespoons sugar
1 (1 lb) can sauerkraut

Steps:

Place beef bones, onions, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with type and paprika.
Roast, uncovered, in 450 degree oven for 20-30 minutes or until meat is brown.
Transfer meat and vegetables into a large kettle.
Using a small amount of water, scrape browned meat bits from roasting pan into kettle.
Add water, cabbage, tomatoes, salt and Tabasco; bring to a boil.
Cover and simmer 1 1/2 hours.
Skim off fat, and add parsley, lemon juice, sugar and sauerkraut.
Cook, uncovered, for 1 hour.
Remove bones and short ribs from kettle.
Cool slightly and remove meat from bones.
Cut meat into cubes and return to kettle. Cook 5 minutes longer.

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