POLISH MUSHROOM AND BARLEY SOUP (KRUPNIK POLSKI)
1 ounce dried mushrooms, soaked for 1/2 hour in 1 cup of warm water
10 cups beef stock
2 cups water
1 cup pearl barley
1/4 cup butter
2 carrots, diced
2 potatoes, peeled and diced, about 1 lb
1 stalk celery, chopped
1/2 cup green beans, fresh or frozen, cut into 1/2-inch pieces
1 tbsp parsley, chopped
salt and freshly ground black pepper to taste
Garnish: 1/2 cup sour cream
Soak the mushrooms and drain them, reserving the soaking water.
Chop the mushrooms into 1/2-inch dice. Pour the mushroom water
through a fine strainer into the beef stock, avoiding any sand or
grit that may be at the bottom of the bowl.
Bring the 2 cups of water to a boil in a medium saucepan. Add the
barley and simmer, covered, until all the moisture is absorbed,
about 15 minutes. Stir the butter into the barley. Set aside.
Heat the beef stock in a large pot and add all the remaining
ingredients, except the garnish. Bring to a simmer and add the
barley/butter mixture, stirring well to separate the grains. Cook,
covered, until the barley is tender, about 1 hour. Add salt and
pepper to taste.
Garnish with a dollop of sour cream. Serves 8-10 as a soup course.