New member introduction

[Guest guest]

Hello. I am so delighted to have come across this group. My name is

Darusia and I live in the Windy City with my boyfriend, Hassan, and our

four cats and four dogs. Both my boyfriend and I are vegetarians. We made

the decision to go vegetarian two years ago. We do not eat beef, pork,

poultry or eggs, but do eat fish and dairy. I guess we would be considered

semi-vegetarians?

 

I look forward to the discussion and exchange of recipes. I am most

interested in vegetarian recipes of Arabic and Polish cuisine. Below is

one of my favorite vegetarian recipes for Krupnik (Mushroom Barley Soup).

 

Kind Regards,

Darusia (www.syrenka.prv.pl)

 

 

Mushroom Barley Soup

 

1 1/2 ounce dried porcini mushrooms (cepes)

13 cups water or vegetable broth

2 small onions

2 small carrots (optional)

2 small turnips (optional)

2 medium potatoes (optional)

2 stalks celery & leaves (optional)

3/4 cup pearl barley

sour cream (optional)

1. Soak the cepes in a little water for 15 minutes, until they soften.

2. Chop all the vegetables finely in 2 batches in the food processor and

put them in a pan with the barley and all the water (including the

mushroom-soaking water).

3. Chop the softened mushrooms in the food processor, and add them to the

pot.

4. Bring to the boil, remove the scum, season with plenty of salt and

pepper, and simmer for 1 hour, or until the barley is very soft and plump.

5. The barley will thicken the soup.

6. Add water if necessary, to thin it.

7. Serve with sour cream, especially if the soup was made with water

instead of broth.

 

6-8 servings

1 hour 15 minutes