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.
Nutrition Facts : Calories 210 kcal, Carbohydrate 19 g, Cholesterol 34 mg, Fiber 2 g, Protein 10 g, SaturatedFat 6 g, Sodium 810 mg, Sugar 4 g, Fat 12 g, ServingSize 6-8 Bowls (6-8 Servings), UnsaturatedFat 0 g
POLISH MUSHROOM BARLEY SOUP
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
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)
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
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.
HEALTHY DRIED MUSHROOM AND BARLEY SOUP
If you're looking for a hearty and healthful meal, consider this dried mushroom and barley soup. The barley adds nuttiness, a sprinkle of flour lends viscosity to the broth and the dried mushrooms provide meatiness and umami. If you have fresh mushrooms on hand, you can add them, too. The result is a deliciously nourishing, vegetarian dish that everyone will love.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 15 minutes. Strain through a fine-mesh sieve, reserving the liquid. Roughly chop the porcini and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms if using, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender and mushrooms are golden brown, 8 to 10 minutes.
- Add the garlic, 1 tablespoon of the vinegar and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon. Sprinkle the flour and thyme evenly over the vegetables and cook, stirring, until flour is dissolved and no longer raw, about 1 minute. Stir in the barley, broth, reserved mushroom liquid and porcini, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, cover slightly and cook until the barley is tender and the soup has thickened and reduced slightly, 30 to 35 minutes.
- Season with salt and pepper. Stir in the remaining 1 tablespoon vinegar and ladle into 4 bowls. Dollop with sour cream, sprinkle with parsley and serve with a slice of bread, for dipping.
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
MRS. KOSTYRA'S MUSHROOM BARLEY SOUP
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
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.
MUSHROOM BARLEY SOUP
A few years ago, a friend at work shared the recipe for this wonderful soup. With beef, barley and vegetables, it's hearty enough to be a meal. A big steaming bowl with a slice of crusty bread is so satisfying on a cold day. -Lynn Thomas, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield about 11 servings (2-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, cook meat in oil over medium heat until no longer pink. Remove meat with a slotted spoon; keep warm and set aside. , Saute onions, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir 3 minutes. Stir in broths, water, barley, salt if desired and pepper. , Return meat to pan; bring to a boil. Reduce heat; cover and simmer 1-1/2 to 2 hours or until barley and meat are tender. Add parsley.
Nutrition Facts : Calories 220 calories, Fat 13g fat (0 saturated fat), Cholesterol 43mg cholesterol, Sodium 65mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM AND BARLEY SOUP
Provided by Mimi Sheraton
Categories soups and stews, appetizer, main course
Time 2h45m
Yield 1 1/2 to 2 quarts
Number Of Ingredients 15
Steps:
- Place the meat and a pinch of salt in a 3-to-4-quart soup pot. Add water to cover. Bring to a boil, skim the foam from the surface, cover, reduce the heat and simmer gently for one hour.
- Add the carrot, celery, onion, parsnip and/or parsley root, knob celery and parsley sprigs.
- Remove the dried mushroom caps from their soaking liquid and chop coarsely. Add to the soup. If the soaking liquid is not sandy, add it to the soup.
- Simmer for one hour, then add the barley. Simmer for 30 minutes to one hour more, or until the meat is very tender. If the soup thickens too much add a little boiling water as needed.
- Remove the meat, trim off the fat and cut in chunks or spoonsize pieces. Return to the pot. Vegetables can be diced and returned to soup or eliminated, as you prefer.
- Skim the fat from the surface of the soup. Season to taste and sprinkle in the dill if desired. Serve each portion of soup and meat with half a large (or 1 small) boiled potato.
More about "polish mushroom barley soup recipes"
POLISH MUSHROOM SOUP WITH BARLEY - CRAVING SOMETHING …
From cravingsomethinghealthy.com
4.6/5 (11)Category DinnerCuisine PolishCalories 241 per serving
- Rehydrate the dried mushrooms for about 30 minutes, in 2 cups of hot water. Drain them reserving the soaking liquid. Mince them and place them in a stock pot.
- Add the onion, fresh mushrooms, carrots and celery to the stockpot, along with the 4 tablespoons of olive oil, and saute the vegetables over medium-high heat for about 5 -7 minutes.
- Sprinkle the flour over the vegetables, and stir to coat. Cook the vegetables for another 2-3 minutes.
POLISH BARLEY SOUP (KRUPNIK) RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.9/5 (53)Total Time 1 hr 30 minsCategory Side Dish, Entree, Dinner, SoupCalories 4978 per serving
BEEF MUSHROOM BARLEY SOUP - THE THIRSTY FEAST
From honeyandbirch.com
POLISH MUSHROOM AND BARLEY SOUP RECIPE - COOKEATSHARE
From cookeatshare.com
POLISH MUSHROOM BARLEY SOUP - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
POLISH MUSHROOM BARLEY SOUP RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST MUSHROOM BARLEY SOUP RECIPE-HOW TO MAKE MUSHROOM …
From delish.com
POLISH CHICKEN BARLEY SOUP WITH MUSHROOMS - KRUPNIK | FOODTALK
From foodtalkdaily.com
30 TRADITIONAL POLISH RECIPES YOU CANNOT RESIST IN 2022
From lacademie.com
KRUPNIK: POLISH BARLEY SOUP [CLASSIC RECIPE!] | POLONIST
From polonist.com
MUSHROOM & BARLEY SOUP – POLANA POLISH FOOD ONLINE
From polana.com
THE MOST POPULAR POLISH SOUPS [THAT YOU NEED TO TRY!]
From polishfoodies.com
SIMPLE MUSHROOM BARLEY SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
20 OLD-WORLD POLISH RECIPES WORTH COOKING TODAY
From tasteofhome.com
MUSHROOM BEEF & BARLEY SOUP - PRETTY YUMMY EATS
From prettyyummyeats.com
MUSHROOM BARLEY SOUP W/ POLISH STOVERAGS AKA LOKSHI
From smokingmeatforums.com
POLISH CHRISTMAS EVE MUSHROOM SOUP [RECIPE!] | POLONIST
From polonist.com
POLISH CHRISTMAS MUSHROOM SOUP {ZUPA GRZYBOWA WIGILIJNA}
From polishyourkitchen.com
15 POPULAR POLISH SOUPS - ANNA IN THE KITCHEN
From annainthekitchen.com
POLISH PEARL BARLEY SOUP {KRUPNIK} - POLISH YOUR KITCHEN
From polishyourkitchen.com
KRUPNIK – MUSHROOM AND BARLEY SOUP TRADITIONAL POLISH RECIPE
From thejc.com
ASTRAY RECIPES: POLISH MUSHROOM AND BARLEY SOUP
From astray.com
KRUPNIK - POLISH HOUSEWIFE
From polishhousewife.com
POLISH MUSHROOM AND BARLEY SOUP - RECIPE | COOKS.COM
From cooks.com
MUSHROOM BARLEY SOUP (EASY TO PREP) - SPEND WITH PENNIES
From spendwithpennies.com
KRUPNIK – MUSHROOM AND BARLEY SOUP TRADITIONAL POLISH RECIPE
From thejc.com
POLISH UKRAINIAN BORSCHT - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
POLISH MUSHROOM SOUP
From polishhousewife.com
POLISH MUSHROOM SOUP (CHRISTMAS RECIPE) - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
POLISH BARLEY AND VEGETABLE SOUP - A FAMILY FEAST®
From afamilyfeast.com
10 TRADITIONAL POLISH SOUPS - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
MUSHROOM BARLEY SOUP - COOKINPOLISH - POLISH FOOD RECIPES
From cookinpolish.com
KRUPNIK POLISH MUSHROOM BARLEY SOUP - ALL INFORMATION ABOUT …
From therecipes.info
POLISH: KRUPNIK (MUSHROOM AND BARLEY SOUP) BY RECIPE COTTAGE
From foodnewsnews.com
EASY VEGETARIAN BARLEY SOUP RECIPES - THERESCIPES.INFO
From therecipes.info
POLISH MUSHROOM SOUP WITH BARLEY - MY RECIPES
From myrecipes.linkiim.com
POLISH MUSHROOM AND BARLEY SOUP - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love