white eagle mushroom & barley soup
This is a recipe from the White Eagle restraunt, it was a favorite of my fathers.
prep time
30 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
Ingredients
- 3 ounces polish dried mushrooms
- 1 1/2 cups 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
How To Make white eagle mushroom & barley soup
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Step 1In a small bowl, soak mushrooms in hot water for 20 minutes, drain, reserve liquid, chop mushrooms.
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Step 2In a large pot, saute onion and leek in butter until soft.
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Step 3Add carrot, barley, mushroom liquid, chicken broth, salt and pepper. Cover. Simmer for 1 hour.
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Step 4Add potatoes, bay leaves and mushrooms, cover, cook for 20 minutes.
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Step 5place sour cream in a bowl, mix a small amount of soup in it , and then pour into pot of soup.
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Step 6Heat but do not boil.
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Step 7Garnish with dill and serve.
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