Busters Recipes

Polish Mushroom and Barley Soups

1 oz. dried mushrooms ( soak 1/2 hour in 1 cup water and save water)
10 cups beef staock
2 cups water (add to mushroom water to make 2 cups)
1 cup pearl barley
1/4 cup butter
2 carrots, diced
2 carrots, diced
2 potatoes, peeled and diced about 1 lb.
1 stalk celery, deribbed and chopped
1/2 green beans ( fresh or frozen cut into 1/2 inch pieces)
1 tbsp. chopped parsley
salt and frshly ground black pepper to taste
Garnish:
sour cream

Chop soaked mushrooms into 1/2 inch dice. Bring 2 cups water to boil in
pan. Add barleyand butter, simmer covered until all the moisture is
absorbed, about 15 mins. Set aside. Heat beef stock in large pot and add
rest of ingedients. Bring to a simmer and add barley/butter mixture, stir
well to separate grains. Cook, covered until the barley is tender, about 1
h our. Add salt and pepper to taste and add a dollop of sour cream before
serving.

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