WHITE EAGLE mushroom & barley soup

Sandy Mika

By
@mikasldy

This is a recipe from the White Eagle restraunt, it was a favorite of my fathers.

Rating:
★★★★★ 1 vote
Comments:
Prep:
30 Min
Cook:
1 Hr 20 Min
Method:
Stove Top

Ingredients

3 oz
polish dried mushrooms
1 1/2 c
hot water
1 small
onion diced
1 large
leek chopped
3 Tbsp
butter
1
carrot diced
1/2 c
barley
6 c
chicken broth
1 tsp
salt
1/4 tsp
pepper
2
potatoes diced
2
bay leaves
1 c
sour cream
dill for garnish

Step-By-Step

1In a small bowl, soak mushrooms in hot water for 20 minutes, drain, reserve liquid, chop mushrooms.
2In a large pot, saute onion and leek in butter until soft.
3Add carrot, barley, mushroom liquid, chicken broth, salt and pepper. Cover. Simmer for 1 hour.
4Add potatoes, bay leaves and mushrooms, cover, cook for 20 minutes.
5place sour cream in a bowl, mix a small amount of soup in it , and then pour into pot of soup.
6Heat but do not boil.
7Garnish with dill and serve.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Polish