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1 x ca. 30 g | mushrooms dried |
| (such as porcini; boletus, or cepe) |
10 Tasse | Beef stock; fresh or canned |
2 Tasse | water |
1 Tasse | Pearl barley |
1/4 Tasse | butter |
2 | Carrots diced |
1 x ca. 450 g | Potatoes peeled, diced |
1 | Celery stalk chopped |
1/2 Tasse | Green beans; fresh or frozen, cut 1/2" pieces |
1 Esslöffel | parsley chopped |
1/2 Tasse | sour cream |
| black pepper freshly ground |
| salt |
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
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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