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.

Polish Mushroom Barley Soup: Zupa Grzybowa Z Kasza Jeczmienna

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

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
  3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
  4. 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.
  5. Season the soup with salt and pepper to taste.
  6. 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