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Russian Mushroom-Barley Soup & Cheese Recipe - Gribnoy Sup s Perlovkoy i Sirom

  • 6servings
  • 3minutes

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Source: easteuropeanfood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ounce imported dried Polish or porcini mushrooms, rinsed

  2. 8 cups water

  3. 3 tablespoons unsalted butter

  4. 2 cups sliced button mushrooms

  5. 1 cup chopped onions

  6. 4 heaping tablespoons pearl barley (not instant), rinsed

  7. 1 tablespoon Vegeta

  8. 2 bay leaves

  9. 4 black peppercorns

  10. 1 large carrot, peeled and cut into fine dice

  11. 1 large celery rib, trimmed and cut into fine dice

  12. 1 large russet potato, peeled and cut into 1/2-inch dice

  13. Salt and pepper

  14. 1/4 cup heavy whipping cream OR 1/4 cup milk mixed with

  15. 1/4 cup instant mashed potatoes

  16. 3/4 cup grated Russian Gruyere or French Gruyere or white Cheddar cheese

  17. Sour cream for garnish

  18. Parsley or dill for garnish

Instructions Jump to Ingredients ↑

  1. Soak the rinsed dried mushrooms in 1 cup of the water for 2 hours. Lift the mushrooms from the soaking liquid trying not to disturb the sediment in the bottom. Strain the liquid through a coffee filter or very fine cheesecloth and reserve. Chop the mushrooms and set aside.

  2. In a large saucepan or soup pot, melt butter over medium heat. Add button mushrooms and onion, and sauté until onion softens and the mushrooms give off their liquid, about 12 minutes.

  3. Add the rinsed and drained barley, dried mushrooms, strained mushroom soaking liquid and the 7 remaining cups water to the soup pot. Bring to a boil, add Vegeta, bay leaves and peppercorns, and reduce heat to low, cover and simmer for 20 minutes.

  4. Add carrots, celery, and potato. Return to the boil, reduce heat and simmer, partially covered, for 20 to 25 minutes or until barley is tender. Remove the bay leaves and peppercorns.

  5. Temper the cream or milk-instant potato mixture with a few ladles of hot soup. Return the tempered cream to the pot with the cheese and whisk constantly until cheese is melted and soup has thickened slightly. Adjust the seasonings.

  6. Serve in hot bowls garnished with sour cream and parsley or dill, if desired.

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