Oh, yes please! It’s soup weather out there folks and this Hungarian Mushroom and Barley Soup will be a welcome addition to your meal plan. Even our non mushroom lover ate it with only minimal complaints, which is saying something. It’s thick, full of mushrooms and barley and has just a touch of tang from sour cream. It would be prefect served in my One Hour Bread Bowls and now that I’ve written that I’m wondering WHY I didn’t think of that yesterday.

 

This is my version of Molly Katzen’s Hungarian Mushroom Soup from the Moosewood Cookbook except I added barley to bulk it up a bit because barley is just so fantastic in soup. Our non-lover of mushrooms appreciated the fact that I reduced the mushrooms by about 1/2 the amount originally called for in the recipe and replaced them with cooked barley. I used a pound of Chanterelles I picked up at Costco to make this soup, it will work with just about any fresh mushrooms you happen to have on hand.

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Hungarian Mushroom and Barley Soup
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Course Lunch, Main Dish
Cuisine Vegetarian
Servings
generous
Ingredients
  • 1 cup dry barley
  • 2 1/2 cups water
  • pinch of salt
  • 2 TBSP butter
  • 1 large onion chopped
  • 1 pound mushrooms I used foraged chanterelles I found at Costco but use what mushrooms you have or like the flavor of
  • pinch paprika I would say use Hungarian if you have it but I used to smoked and it worked too
  • 3 tsp dill weed I would say use Hungarian if you have it but I used to smoked and it worked too
  • 2 teaspoons balsamic vinegar
  • 4 1/2 TBSP flour
  • 3 cups water
  • 1 1/2 cups milk let the milk set out while work to warm a little
  • 3/4 cup sour cream
Course Lunch, Main Dish
Cuisine Vegetarian
Servings
generous
Ingredients
  • 1 cup dry barley
  • 2 1/2 cups water
  • pinch of salt
  • 2 TBSP butter
  • 1 large onion chopped
  • 1 pound mushrooms I used foraged chanterelles I found at Costco but use what mushrooms you have or like the flavor of
  • pinch paprika I would say use Hungarian if you have it but I used to smoked and it worked too
  • 3 tsp dill weed I would say use Hungarian if you have it but I used to smoked and it worked too
  • 2 teaspoons balsamic vinegar
  • 4 1/2 TBSP flour
  • 3 cups water
  • 1 1/2 cups milk let the milk set out while work to warm a little
  • 3/4 cup sour cream
Votes: 0
Rating: 0
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Instructions
  1. bring the 2 1/2 cups of water to a boil in a small saucepan
  2. add barley, return to boil, reduce heat, cover and cook for 40 minutes, do not let it boil dry or boil over
  3. heat the butter in a dutch oven over medium heat, add onions, cook five minutes
  4. meanwhile clean the mushrooms and slice
  5. after five minutes add the sliced mushrooms to the onions, add the paprika and dill weed
  6. cover and cook 15 minutes stirring occasionally then stir in the vinegar
  7. slowly sprinkle the flour in and stir to combine, cook and stir for five minutes
  8. add the 3 cups water, cover and simmer 10 more minutes, stir often
  9. reduce the heat to medium low and whisk in the milk, drain the barley and it add to the soup, stir to combine
  10. measure out the sour cream to a small bowl, add a scoop of soup and stir to combine and then pour the whole thing back in the pot of soup, heat slowly over medium low heat, do not let it boil or it may curdle
  11. taste and add salt and pepper as needed
  12. serve warm
preferably in these Fresh Bread Bowls

 

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