Polish Mushroom Barley Soup: Zupa Grzybowa Z Kasza Jeczmienna
This Polish Mushroom Barley Soup, also known as Zupa Grzybowa z Kasza Jęczmienna, is a hearty and comforting dish that is perfect for a cold day. The earthy flavor of mushrooms combined with the nuttiness of barley makes for a delicious and satisfying soup.
Ingredients
- 1 cup pearl barley
- 1 onion, chopped
- 3 carrots, diced
- 3 celery stalks, diced
- 1 pound fresh mushrooms, sliced
- 6 cups vegetable broth
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Stir in the pearl barley, vegetable broth, and bay leaves. Bring the soup to a boil, then reduce the heat and simmer for 45-50 minutes, or until the barley is tender.
- Season the soup with salt and pepper to taste.
- Discard the bay leaves before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Soup ladle Soup bowls Soup spoons
Serving suggestions
Serve the Polish Mushroom Barley Soup with a side of crusty bread or a dollop of sour cream for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can sauté the mushrooms separately in butter before adding them to the soup.
Cost
$10