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Polish Creamed Mushroom Barley Soup

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“In 'Soup Suppers' by Arthur Schwartz”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 6-8 quart pot, combine 2 quarts of fresh cold water with the chopped carrots and celery; bring to a rolling boil over med-high heat.
  2. Add in the barley, salt, and pepper; boil for 25 minutes, until the barley is tender, adding more water if necessary.
  3. Meanwhile, in a large skillet, over medium heat, saute the mushrooms and onion in butter until the mushrooms exude their liquid and the liquid evaporates; do not overcook.
  4. Add the mushroom mixture to the barley and cook another 15 minutes, stirring often.
  5. Stir in the broth and return to a boil; stir in the cream; season with Maggi, salt, and pepper.
  6. Serve very hot in deep or wide bowls, sprinkled with parsley.

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