Mushroom-Barley Soup

Dried mushrooms flavor this soup. Serve as a side or main dish.

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Ingredients:

• 3 oz Polish dried mushrooms (or other dried mushrooms such as Porcini)  
• 1 cup chopped onion  
• 1 cup cleaned and chopped leeks (washed well, white part only)  
• 3 Tbsp butter  
• 1/2 cup diced carrot  
• 1/3 cup uncooked barley  
• 6 cups chicken stock  
• 1 tsp salt  
• 1/4 tsp freshly ground black pepper  
• 2 cups peeled and diced potatoes  
• 2 bay leaves  
• 1 cup fresh sour cream  
• Fresh dill for garnish, optional

Method

In a medium bowl, cover mushrooms with 2.5 cups of boiling water. Place a small bowl or plate over the bowl to keep the mushrooms submerged. Soak for 20 min or until softened. Line a mesh strainer with 2 layers of cheesecloth and drain mushrooms, reserving liquid. Coarsely chop mushrooms. In a large saucepan over medium heat, saute onions and leeks in butter until soft, about 3 minutes. Add carrots, barley, reserved mushroom liquid, chicken stock, salt and pepper. Reduce heat to low, cover and simmer for 1 hour. Add potatoes, bay leaves, and chopped mushrooms and cook uncovered for 20 minutes. Remove bay leaves and discard. Place sour cream in a medium bowl; stir in 1/4 cup of hot soup and blend. Return mixture to pot and stir to blend. Remove from heat and serve. Do not let soup boil after adding the sour cream. Garnish with sprigs of fresh dill, if desired.

Notes:

Number of servings: 10

Submitted By: witesoxboy
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