Mushrooms are plentiful in Poland, so it makes sense that they would be found in many aspects of Polish cooking. One of my favorite ways to use mushrooms is with a savory blended soup. While my grandmother used heavy cream, I've lightened up a little bit. Smacznego!
Ingredients:
- 1/2 cup barley
- 4.5 cups low sodium chicken broth (I prefer Swanson)
- 1 package of dried porcini mushrooms
- 2 cups boiling water
- 2 teaspoons butter
- 1 teaspoon extra virgin olive oil
- 4 medium shallots
- 8 cups sliced white mushrooms
- 1 tsp dried sage
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tablespoons all purpose flour
- 1 cup red wine
- 1/2 cup reduced-fat sour cream
- small bunch or parsley or chives to garnish
Method:
- Cook the barley by bringing the barley and 1.5 cups broth to a boil, then simmering, covered for 30 minutes.
- In a small bowl, place porcini mushrooms in boiling water for about 25 minutes.
- Place a paper towel or cheese cloth over a small bowl, and pour the water/mushrooms into the bowl. Save the water.
- Finely chop the shallots.
- Heat a large dutch oven to medium high heat and add butter and olive oil.
- Add the shallots, and cook them, stirring constantly, for about 2 minutes, until they get soft.
- Add the white mushrooms and cook them for about 10 minutes, stirring often.
- Add the porcinis, sage, salt and pepper, stirring for a couple minutes.
- Add the flour and stir for a minute.
- Add the red wine and stir for about a minute.
- Add the mushroom water and three cups broth, bringing to a boil. Reduce heat and simmer for about 20 minutes.
- Blend using a blender or immersion blender until the mushrooms and shallots are liquified. You should be left with a lovely, slightly creamy soup.
- Add 1 cup of light sour cream and stir well.
- Add the barley when you are ready to serve.
- Add garnish.