Ingredients Jump to Instructions ↓

  1. 1 ounce dried Polish borowiki mushrooms or Italian porcini mushrooms

  2. 3 tablespoons olive oil

  3. 2 large chopped yellow onions

  4. 3 minced garlic cloves

  5. 3 tablespoons chopped fresh parsley

  6. 10 cups whey or chicken, beef or vegetable broth or water

  7. 1 cup rinsed pearl barley

  8. 4 peeled medium carrots, sliced into 1/2-inch rounds

  9. 4 peeled medium potatoes, diced

  10. 1 bay leaf

  11. 2 tablespoons Vegeta seasoning

  12. Pepper to taste

Instructions Jump to Ingredients ↑

  1. Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let soak while you continue with the rest of the recipe.

  2. In a large saucepan or Dutch oven, heat olive oil until it shimmers. Add onion and garlic and sauté until translucent, about 7 minutes. Add parsley, whey or broth, drained barley, carrots, potatoes, bay leaf, Vegeta and pepper. Lift mushrooms from soaking liquid being careful not to pick up the grit with the mushrooms. Slice mushrooms and add to pot. Bring to a boil, reduce heat and simmer for 1 hour or until barley is tender.

  3. If desired, the carefully strained mushroom-soaking liquid can be added to the soup. Otherwise save it to make a delicious mushroom sauce , adding fresh, sautéed mushrooms. Serve the soup with a dollop of sour cream if you like and a hearty bread of choice.


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