Polish Mushroom Soup with Barley

4.65 from 14 votes

a rich, hearty holiday traditional soup

Prep Time30

Cook Time30

Course: dinner

Cuisine: polish

Servings:

Calories: 241kcal

2 ounces dried mushrooms Porcini, Shitake, Morels, etc
1 medium onion minced
8 ounces baby Bella Crimini mushrooms, minced
4 large carrots peeled and diced
2 large celery stalks diced
4 tablespoons olive oil
3 tablespoons flour
16 ounces mushroom broth reserved from soaking the dried mushrooms, or from a carton
32 ounces low salt chicken broth or vegetable
½ cup quick cooking barley
2 tablespoon fresh dill minced
2 tablespoons fresh parsley minced
1 cup sour cream
salt and fresh ground pepper

Rehydrate the dried mushrooms for about 30 minutes, in 2 cups of hot water. Drain them reserving the soaking liquid. Mince them and place them in a stock pot.
Add the onion, fresh mushrooms, carrots and celery to the stockpot, along with the 4 tablespoons of olive oil, and saute the vegetables over medium-high heat for about 5 -7 minutes.
Sprinkle the flour over the vegetables, and stir to coat. Cook the vegetables for another 2-3 minutes.
Add the broths, and bring the soup to a boil.
Reduce the eat to low, cover, and simmer for about 15 minutes.
Add the barley, and simmer for another 10 minutes or until barley is softened. If you are using regular barley instead of quick cooking, it will take an extra 20 minutes or so.
When barley is softened, add the herbs and remove from the heat.
Place the sour cream in a measuring cup of bowl, and add 1 ladle of hot soup to the sour cream. Mix well to warm the sour cream, and add another ladle of soup.
Add the warmed sour cream to the pot of soup and stir well to combine.
Season with salt and fresh ground pepper to taste.

Reheat any leftover soup gently, on medium heat so the sour cream doesn't curdle. Low fat sour cream may curdle when reheated.