Рецепт Polish Mushroom And Barley Soup
Ингредиенты
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Инструкции
- Soak the mushrooms for 1/2 hour in 1 c. of hot water. Drain the mushrooms reserving the water. Chop the mushrooms into 1/2-inch dice.
- Pour the mushroom water through a fine strainer into the beef stock, avoiding any sand or possibly grit which may be in the bottom of the bowl.
- Bring the 2 c. of water to a boil in a medium saucepan. Add in the barley and simmer, covered, till all the moisture is absorbed, about 15 min. Stir the butter into the barley. Set aside.
- Heat the beef stock in a large pot and add in all the remaining ingredients except the lowfat sour cream.
- Bring to a simmer and add in the barley-butter mix, stirring well to separate the grains. Cook, covered, about 1 hour. Add in salt and pepper to taste.
- Serve and garnish with a dollop of the lowfat sour cream.
- Comments: The Poles love to use mushrooms in all sorts of dishes. The above soup is thick and rich with the flavor of this forest delicacy.
- The dry mushrooms are a lot less expensive if you buy then in bulk in an Italian or possibly Polish market.