Polish Mushroom Soup with Barley
Cozy Up with a Bowl of Authentic Polish Mushroom Soup with Barley
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a beloved Polish classic: Polish Mushroom Soup with Barley ( Zupa Grzybowa z Jeczmieniem ). This isn’t just any mushroom soup; it’s a deeply flavorful, hearty dish packed with earthy mushrooms, tender barley, and fresh herbs. It’s a taste of Eastern European comfort food that will transport you straight to a cozy Polish kitchen.
This recipe stays true to traditional flavors while being approachable for home cooks. We use a combination of dried and fresh mushrooms to create a complex, umami-rich broth. The barley adds a delightful chewiness and makes the soup incredibly satisfying. And the finishing touch of fresh dill and parsley brightens everything up.
What makes this Polish Mushroom Soup special?
- Dual Mushroom Power: Combining dried and fresh mushrooms delivers a depth of flavor you won’t get with just one type. The dried mushrooms impart an intense earthiness, while the fresh mushrooms add texture and a brighter flavor.
- Hearty Barley: Barley isn’t just a filler; it adds a lovely texture and nutritional boost to the soup.
- Fresh Herb Finish: The combination of parsley and dill is quintessential Polish cuisine, adding a vibrant freshness.
- Comfort in a Bowl: This soup is perfect for a chilly evening, a comforting lunch, or a cozy weekend meal.
Tips for the Best Polish Mushroom Soup:
- Don’t skip the dried mushrooms! They are key to the authentic flavor. If you can find Polish dried mushrooms ( borowiki or podgrzybki), even better!
- Reserve the mushroom soaking liquid: This liquid is full of flavor and adds depth to the soup.
- Adjust the barley cooking time: Quick-cooking barley is recommended, but if you use regular barley, you’ll need to simmer it for longer.
- Sour Cream Swirl: The sour cream adds a lovely tang and creaminess. Be sure to temper it with a ladle of hot soup before adding it to the pot to prevent curdling.
Serving Suggestions:
This soup is delicious on its own, or served with a side of crusty bread for dipping. It also pairs well with a simple salad.
Frequently Asked Questions:
- Can I use different types of mushrooms? Yes, you can experiment with different types of fresh mushrooms, such as cremini, shiitake, or oyster mushrooms.
- Can I make this soup vegetarian or vegan? Yes! Ensure your vegetable broth is vegetarian/vegan and omit the sour cream or substitute with a plant-based alternative.
- Can I make this soup ahead of time? Yes, this soup actually tastes even better the next day! Store it in the refrigerator for up to 3 days.
- How do I store leftover soup? Store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- What is the best way to rehydrate dried mushrooms? Simply cover the dried mushrooms with hot water and let them soak for at least 30 minutes.
Polish Mushroom Soup with Barley
Ingredients
- 2 cups dried mushrooms
- 6 cups hot water for rehydrating mushrooms
- 1 tablespoon olive oil
- 1 medium onion chopped
- 8 oz fresh mushrooms sliced
- 1 cup carrots chopped
- 1 cup celery chopped
- 2 tablespoons all-purpose flour
- 6 cups vegetable broth
- 1/2 cup barley quick cooking
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- 1/2 cup sour cream
- to taste salt
- to taste black pepper
Instructions
- Rehydrate the dried mushrooms in 2 cups of hot water for 30 minutes. Drain, reserving the liquid, and mince the mushrooms.
- In a large pot, heat olive oil over medium-high heat. Add onion, fresh mushrooms, carrots, and celery and sauté for 5-7 minutes.
- Sprinkle flour over the vegetables and stir to coat. Cook for another 2-3 minutes.
- Add the reserved mushroom liquid and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Add barley and simmer for another 10 minutes, or until barley is softened. If using regular barley, it will take an extra 20 minutes.
- Stir in parsley and dill.
- In a separate bowl, whisk together sour cream with 1 ladle of hot soup. Add to the pot and stir to combine.
- Season with salt and pepper to taste.
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