Subject: Polish Mushroom and Barley Soup
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 09 2000 - 17:21:08 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Marlene Steinberg (who used to be a blonde herself) says "I
have a food funny where you may want to substitute something for the
word blonde!" To this I say never, Marilyn, NEVER!
Do you know how to tell if a [person of indeterminate gender and hair
color] has been in your kitchen making chocolate chip cookies?
There are M&M shells all over the floor.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
In researching our "Classic Polish Cooking" menu I learned that this
is one of that country's best know and best loved dishes. Some
recipes require days of preparation, but here is my version designed
with the modern cook in mind.
Polish Mushroom and Barley Soup (Krupnik Polski)
4 - 6 cups (1-1.5 L) fresh or canned beef stock
1 cup (250 ml) sliced mushrooms, preferably
crimini or shittake
1 cup (250 ml) green beans (haricots), cut
into 1" (2 cm) pieces
2 - 3 medium potatoes, diced
1 Tbs (15 ml) butter
1/2 cup (125 ml) barley, cooked according
to package directions
2 Tbs (30 ml) chopped fresh parsley (optional)
Bring the stock to a boil in a large sauce pan over high heat. Add
the mushrooms, green beans, and potatoes. Simmer for 5 to 10 minutes,
until the vegetables are tender. Stir the butter into the cooked
barley and add to the soup. Bring the soup to a boil and serve
immediately, garnished with chopped parsley if desired. Serves 4 to 6.
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