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Add a photoServings: 8
Ingredients
- 1 ounce Dry mushrooms
- Â Â (such as porcini, boletus, or possibly cepe)
- 10 c. Beef stock fresh or possibly canned
- 2 c. Water
- 1 c. Pearl barley
- 1/4 c. Butter
- 2 x Carrots diced
- 1 lb Potatoes peeled and diced
- 1 x Celery stalk minced
- 1/2 c. Green beans, fresh or possibly frzn cut 1/2" pcs
- 1 Tbsp. Parsley minced
- 1/2 c. Lowfat sour cream
- Â Â Freshly-grnd black pepper to taste
- Â Â Salt to taste
Directions
- Soak the mushrooms for 1/2 hour in 1 c. of hot water. Drain the mushrooms reserving the 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 possibly grit which may be in the bottom of the bowl.
- Bring the 2 c. of water to a boil in a medium saucepan. Add in the barley and simmer, covered, till all the moisture is absorbed, about 15 min. Stir the butter into the barley. Set aside.
- Heat the beef stock in a large pot and add in all the remaining ingredients except the lowfat sour cream.
- Bring to a simmer and add in the barley-butter mix, stirring well to separate the grains. Cook, covered, about 1 hour. Add in salt and pepper to taste.
- Serve and garnish with a dollop of the lowfat sour cream.
- Comments: The Poles love to use mushrooms in all sorts of dishes. The above soup is thick and rich with the flavor of this forest delicacy.
- The dry mushrooms are a lot less expensive if you buy then in bulk in an Italian or possibly Polish market.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 481g | |
| Recipe makes 8 servings | |
| Calories 242 | |
| Calories from Fat 85 | 35% |
| Total Fat 9.72g | 12% |
| Saturated Fat 5.72g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1052mg | 44% |
| Potassium 542mg | 15% |
| Total Carbs 31.63g | 8% |
| Dietary Fiber 6.4g | 21% |
| Sugars 1.82g | 1% |
| Protein 8.17g | 13% |
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