WHITE EAGLE mushroom & barley soup

Sandy Mika


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


★★★★★ 1 vote

30 Min
1 Hr 20 Min
Stove Top


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

How to Make WHITE EAGLE mushroom & barley soup


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

Printable Recipe Card

About WHITE EAGLE mushroom & barley soup

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

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