Food News and Recipes

Recipe of the Week: Polish Mushroom Barley Soup

1 1/2 cup hot water

1 small onion diced

1 large leek chopped

3 tablespoons butter

1 carrot diced

1/2 cup barley

6 cups chicken broth

1 teaspoon salt

1/4 teaspoon pepper

2 potatoes diced

2 bay leaves

1 cup sour cream

dill for garnish

In a small bowl, soak mushrooms in hot water for 20 minutes. Set aside the liquid liquid. Chop mushrooms.

In large pot, sauté onion and leek in butter until soft. Add carrot, barley, mushroom liquid, chicken broth, salt and pepper. Cover and cook for 1 hour.

Add potatoes, bay leaves and mushrooms, and cook for 20 minutes.

Put sour cream in a bowl, mix a small amount of soup in it and than pour into soup. Heat, but do not boil. Garnish with dill and serve.

– Submitted by Arlene A. Wozniak of Woodstock

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