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Receta Polish Mushroom And Barley Soup

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Raciónes: 8

Ingredientes

Cost per serving $1.43 view details
  • 1 ounce Dry mushrooms
  •     (such as porcini, boletus, or possibly cepe)
  • 10 c. Beef stock fresh or possibly canned
  • 2 c. Water
  • 1 c. Pearl barley
  • 1/4 c. Butter
  • 2 x Carrots diced
  • 1 lb Potatoes peeled and diced
  • 1 x Celery stalk minced
  • 1/2 c. Green beans, fresh or possibly frzn cut 1/2" pcs
  • 1 Tbsp. Parsley minced
  • 1/2 c. Lowfat sour cream
  •     Freshly-grnd black pepper to taste
  •     Salt to taste

Direcciones

  1. Soak the mushrooms for 1/2 hour in 1 c. of hot water. Drain the mushrooms reserving the water. Chop the mushrooms into 1/2-inch dice.
  2. Pour the mushroom water through a fine strainer into the beef stock, avoiding any sand or possibly grit which may be in the bottom of the bowl.
  3. Bring the 2 c. of water to a boil in a medium saucepan. Add in the barley and simmer, covered, till all the moisture is absorbed, about 15 min. Stir the butter into the barley. Set aside.
  4. Heat the beef stock in a large pot and add in all the remaining ingredients except the lowfat sour cream.
  5. Bring to a simmer and add in the barley-butter mix, stirring well to separate the grains. Cook, covered, about 1 hour. Add in salt and pepper to taste.
  6. Serve and garnish with a dollop of the lowfat sour cream.
  7. Comments: The Poles love to use mushrooms in all sorts of dishes. The above soup is thick and rich with the flavor of this forest delicacy.
  8. The dry mushrooms are a lot less expensive if you buy then in bulk in an Italian or possibly Polish market.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 481g
Recipe makes 8 servings
Calories 242  
Calories from Fat 85 35%
Total Fat 9.72g 12%
Saturated Fat 5.72g 23%
Trans Fat 0.0g  
Cholesterol 23mg 8%
Sodium 1052mg 44%
Potassium 542mg 15%
Total Carbs 31.63g 8%
Dietary Fiber 6.4g 21%
Sugars 1.82g 1%
Protein 8.17g 13%
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