Soak the mushrooms for 1/2 hour in 1 cup of warm water. Drain the mushrooms reserving the water. Chop the mushrooms into 1/2-inch dice. Pour the mushroom water through a fine strainer into the beef stock, avoiding any sand or grit that may be in the bottom of the bowl. Bring the 2 cups of water to a boil in a medium saucepan. Add the barley and simmer, covered, until all the moisture is absorbed, about 15 minutes. Stir the butter into the barley. Set aside. Heat the beef stock in a large pot and add all the remaining ingredients except the sour cream. Bring to a simmer and add the barley-butter mixture, stirring well to separate the grains. Cook, covered, about 1 hour. Add salt and pepper to taste. Serve and garnish with a dollop of the sour cream. 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. The dried mushrooms are a lot less expensive if you buy then in bulk in an Italian or Polish market. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-08-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 07-10-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 74 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.9mg||6 %|
|Sodium 53.7mg||2 %|
|Potassium 117.3mg||3 %|
|Total Carbohydrate 22.3g||7 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 17.9g|
|Protein 3.2g||5 %|
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Calories per serving: 172
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