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Mushromm and Barley soup Recipe

   
 

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     Mushromm and Barley soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
3 ounces Polish dried mushroomms
1 1/2 cups hot water
1 small onion peeled and chopped
1 large leek white part only, peeled and chopped
3 T butter
1 carrot pared and diced
1/3 cup barley
6 cups chicken broth
1 t salt
 
1/4 t pepper
2 potatoes peeled and diced
2 bay leaves
1 cup sour cream
dill for garnish
flour optional

Instructions
In a small bowl soak mushrooms in hot water for 20 minutes. Drain, reserving liquid. Strain liquid through a cheesecloth and chop mushrooms. In a large sauce pan sauté onion and leek in butter until both are soft. Add carrot, barley, reserved mushroom liquid, chicken broth, salt and pepper. Simmer mixture covered, for hour. Add potatoes, bay leaves and chopped mushrooms and cook another 20 minutes covered. Discard bay leaves. place sour cream into a bowl. Stir a little soup into sour cream then pour sour cream mixture into soup. Heat but do not boil. Garnish soup with a little chopped dill. If desired, thicken soup with 1 to 2 T of flour with a equal amount of water and stirring into soup. Simmer until soup is thickened about 5 minutes.


Originally Submitted
11/24/2013





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