Restaurant Recipes
White Eagle Mushroom Barley Soup
Yield: 12 servings
Ingredients
- 6 ounces Polish dried mushrooms*
- 1 cup chopped onion
- 1 tablespoon unsalted butter
- 1 cup diced carrot
- 1 cup diced celery
- 2/3 cup barley
- 8 cups chicken stock
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup peeled and diced potatoes
- 2 bay leaves
- 3 cups heavy cream
Instructions
- In a medium bowl cover mushrooms with a 2 1/2 cups boiling water. Place a small plate over the bowl to keep the heat inside. Soak mushrooms for 15 to 20 minutes or until softened.
- Drain mushrooms and reserve the liquid. Coarsely chop the mushrooms.
- In a large saucepan, over medium heat, sauté onions and in butter until soft, about 3 minutes. Add carrots, barley, reserved mushroom liquid, chicken stock, salt and pepper. Reduce heat to low and cover and simmer for about 1 hour.
- Add potatoes, bay leaves and chopped mushrooms and cook uncovered for about 20 minutes. Remove bay leaves and discard.
- Place heavy cream in a medium bowl. Stir in half of the soup and blend. Add rest of the soup mixture and stir to combine. Remove from heat and serve.
Notes
* Can be purchased at import grocery stores; or can substitute dried porcini mushrooms/
Nutrition
Per serving: 339 calories, 24g fat, 23g carbohydrates, 5g fiber, 9g protein, 84mg cholesterol, 561mg sodium
Attribution
White Eagle Restaurant, Niles, Illinois