Polish mushroom and barley soup

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* Exported from MasterCook *

 

Polish Mushroom and Barley Soup with Celery Root (Krupnik)

 

Recipe By :Marlena Spieler 1998

Serving Size : 6 Preparation Time :0:15

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 carrot -- sliced

1 onion -- chopped

1 leek -- chopped

2 tablespoons butter -- (or 3 tbs)

1 1/2 cups barley -- (up to 2 cups)

1/2 ounce mixed dried mushrooms

6 1/4 cups stock -- (up to 8 cups)

3 garlic cloves (optional) -- chunk-cut

1/4 celery root -- or double, chunk-cut

2 bay leaves -- (or 3)

1 large potato -- diced

salt and black pepper -- to taste

chopped fresh parsley -- to serve

 

1. Lightly saute the carrot, onion and leek in the butter until softened, about

5 to 10 mnutes. Add the barley, mushrooms, stock, garlic, if using, celery root

and bay leaves. Bring to a boil, reduce the heat and simmer until the barley is

half tender, about 30 minutes.

 

2. Add the potato and continue to cook until the potato and barley are very

tender. If the soup is too thick, add more stock; if it is too thin, boil it

down to reduce a little.

 

3. Test for seasoning and serve garnish with parsley.

 

 

TIP - * If you want a deeper flavor, use chicken or good fat in place of the

butter. * For a healthier option, use vegetable oil [248 Calories; 6g Fat (20.1%

calories from fat); 0mg Cholesterol]

 

With BUTTER - 242 Calories; 5g Fat (18.1% calories from fat); 7g Protein; 44g

Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 58mg Sodium. Exchanges: 2 1/2

Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

 

Source:

" Feast of Mushrooms [iSBN 0785808973] "

T(Cooking):

" 1:00 "

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Per Serving (excluding unknown items): 242 Calories; 5g Fat (18.1% calories from

fat); 7g Protein; 44g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 58mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : " A big bowl of steaming mushroom barley soup is great ...in New York

City or ...in Poland ... " Both of these cities are home to Krupnik. Accompany

the soup with thick slices of seeded rye bread, spread with sweet butter and

topped with a scallion. " When, long ago, I [Marlena] ate it in Ratners, a dairy

restaurant in New York's Lower East Side, and I asked about the soup, the owner

took me aside and said: 'Here is my secret; always a celery root.' "

 

Nutr. Assoc. : 0 0 0 0 0 3130 0 2130706543 0 0 0 0 0