Polish Barley and Mushroom Cream Soup
Delight your senses with this comforting Polish Barley and Mushroom Cream Soup, a warm and hearty dish that's perfect for any season. Bursting with the earthy flavors of coarsely chopped mushrooms and the wholesome goodness of tender barley, this soup is anchored by a rich, creamy base and enhanced with aromatic vegetables. Each spoonful is a taste of Polish tradition, embodying both depth and warmth. Ideal for sharing with family and friends, this soup showcases the simple yet profound flavors of Polish cuisine and is sure to become a beloved staple in your kitchen.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
water
2 quarts (cold)
carrots
3 medium (finely chopped (about 1 1/2 cups))
celery ribs
3 medium (finely chopped (about 1 1/2 cups))
medium barley
1 lb
coarse sea salt
(to taste)
fresh ground pepper
(to taste)
mushrooms
1 1/2 lbs (coarsely chopped)
onion
1 medium (coarsely chopped (about 1 cup))
butter
2 tablespoons
chicken broth
6 cups
heavy cream
1 cup
Kitchen Bouquet or Maggi seasoning
3 teaspoons (liquid)
parsley
(finely chopped, for garnish)
Instructions
1
In a large 6-8 quart pot, pour in 2 quarts of cold water and add the finely chopped carrots and celery. Bring the mixture to a rolling boil over medium-high heat.
2
Once boiling, stir in the medium barley along with coarse sea salt and freshly ground pepper. Allow it to boil for about 25 minutes, or until the barley is tender, adding more water if necessary to maintain consistency.
3
While the barley cooks, heat a large skillet over medium heat. Add the butter, followed by the coarsely chopped mushrooms and onion. Sauté the mixture until the mushrooms release their liquid and that liquid evaporates, ensuring not to overcook them.
4
Once the mushroom and onion mixture is ready, add it to the pot with the barley and continue cooking for another 15 minutes, stirring often to blend the flavors.
5
Next, pour in the chicken broth and bring the entire pot back to a rolling boil. Reduce heat slightly, then stir in the heavy cream, followed by the Kitchen Bouquet or Maggi seasoning. Season to taste with additional salt and pepper.
6
Serve the soup piping hot in either deep or wide bowls. Garnish each serving with a sprinkle of finely chopped parsley for a refreshing touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Polish Barley and Mushroom Cream Soup?
It is a comforting, traditional Polish soup made with a rich, creamy base, tender medium barley, and coarsely chopped mushrooms.
What type of barley is best for this recipe?
This recipe specifically calls for 1 lb of medium barley.
How long does it take to cook the barley?
The barley should be boiled for about 25 minutes, or until it becomes tender.
How many mushrooms are required for this soup?
You will need 1 1/2 lbs of coarsely chopped mushrooms.
What vegetables are included in the aromatic base?
The soup includes 3 medium carrots and 3 medium celery ribs, both finely chopped.
What kind of seasoning liquid is used for authentic Polish flavor?
The recipe recommends using 3 teaspoons of Kitchen Bouquet or Maggi seasoning liquid.
How much water is needed to start the soup?
You should start with 2 quarts of cold water.
What is the role of butter in this recipe?
Two tablespoons of butter are used to sauté the coarsely chopped mushrooms and onion until their liquid evaporates.
Should I add the broth at the beginning?
No, the 6 cups of chicken broth are added after the barley and sautéed mushroom mixture have already cooked together.
What kind of cream is used to make the soup creamy?
The recipe calls for 1 cup of heavy cream to be stirred in near the end of the cooking process.
How should the mushrooms be prepared?
The mushrooms should be coarsely chopped to ensure a hearty texture in every spoonful.
What is the recommended garnish?
Each serving should be garnished with a sprinkle of finely chopped parsley for a refreshing touch.
What size pot is recommended for cooking?
A large 6-8 quart pot is recommended to accommodate the liquid, vegetables, and barley.
When do I add the onion?
The onion is sautéed in a skillet with the mushrooms and butter before being added to the main pot.
Should the carrots and celery be added to hot or cold water?
They should be added to 2 quarts of cold water, which is then brought to a rolling boil.
What should I do if the soup gets too thick while cooking the barley?
You can add more water if necessary to maintain the proper consistency while the barley boils.
How long do the mushrooms cook inside the main pot?
Once the sautéed mushroom and onion mixture is added to the pot with the barley, it should cook for another 15 minutes.
What kind of salt is best for this recipe?
Coarse sea salt is recommended for seasoning to taste.
Is the onion finely chopped like the carrots?
No, the onion should be coarsely chopped, resulting in about 1 cup.
When is the seasoning liquid added?
The Kitchen Bouquet or Maggi seasoning is stirred in after the heavy cream.
What is the final step before serving?
The final step is to season the soup to taste with additional salt and pepper after adding the cream and seasoning liquid.
What temperature should the soup be when served?
The soup should be served piping hot.
What type of bowl is recommended for serving?
The recipe suggests serving the soup in either deep or wide bowls.
How many ingredients are in this recipe?
There are 13 total ingredients, including water, barley, mushrooms, vegetables, and seasonings.
Should the mushrooms be overcooked in the skillet?
No, you should ensure not to overcook them; just sauté until their liquid evaporates.
What type of pepper is used?
Freshly ground pepper is used to season the soup to taste.
Does the recipe use chicken broth or beef broth?
This recipe uses 6 cups of chicken broth.
What gives the soup its 'earthy' flavor?
The earthy flavor comes from the combination of 1 1/2 lbs of mushrooms and the wholesome medium barley.
Is this soup considered a hearty meal?
Yes, it is described as a warm, hearty dish that is perfect for any season.
How much carrot and celery is used in cups?
The 3 carrots and 3 celery ribs yield approximately 1 1/2 cups of each when finely chopped.