This hearty meatless soup, known as zupa grzybowa in Polish, combines dried, reconstituted mushrooms with barley and sour cream for a satisfying dish. If made with vegetable stock, it's perfect for fasting, when no meat is allowed, like wigilia and Lent.
Here are step-by-step instructions for making Polish mushroom-barley soup.
Makes 6 generous servings of Polish Mushroom-Barley Soup
Prep Time: 15 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 4 ounces dried Polish or porcini mushrooms
- 3 1/2 cups hot water
- 3 quarts regular-strength beef, chicken or vegetable stock (the latter if fasting)
- 1 cup pearl barley
- 2 cups sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper
- Sour cream for garnish (optional)
- Chopped parsley for garnish (optional)
Preparation:
- Combine mushrooms and hot water in a large, heatproof bowl. Let stand 1 hour. With your fingers, work mushrooms to release any grit. Let stand until very pliable, about 1 hour longer.
- Lift mushrooms from liquid. Cut mushrooms into large pieces and set aside. Reserve bowl of soaking liquid.
- In a 5- to 6-quart pot, combine stock and chopped mushrooms. Pour reserved soaking liquid into pot, taking care not to disturb grit in bowl.
- Rinse and drain barley and add to pot. Cover and bring to a boil. Reduce heat and simmer, covered, until barley is tender to the bite, about 1 hour.
- Note: If making the soup ahead, at this point cool, cover and chill up to overnight. Reheat to simmering and proceed with the next step.
- In a medium bowl, mix sour cream with flour and temper by whisking in a little hot soup. Pour contents of bowl into hot soup, whisking constantly on medium-high heat until it comes to a boil. Adjust seasonings.
- Remove from heat and ladle into warm bowls. Garnish with sour cream and parsley, if desired.
