Sokolowskis - Mushroom Barley Soup - Ohio Polish Food Ethnic Restaurant

By Cathie davidson

Ingredients

• 1/3 cup – barley
• 3 Ibs mushrooms, sliced
• 4 onions, diced fine
• Butter
• 2 quarts – whipping cream or half-and-half or milk
• 2 Ibs – sour cream
• 4 tbsp – granulated beef base (or 8 beef bouillon cubes)
• 1 tsp – white peppers

Details

Servings 1
Adapted from sokolowskis.com

Preparation

Step 1

directions

Rinse barley thoroughly until water runs clear. Put barley in large stockpot with
enough water to cover. Cook for approximately 25 minutes, adding water as needed. Saute
onions in frying pan with no oil or butter – just until water leaves the onions. Then
continue to sauté in butter, NOT margarine. Add onions to barley. Add mushrooms. Cook
for another 25 minutes. Add whipping cream. Add sour cream to taste. Add beef base bouillon
cubes and continue to cook, stirring continuously. Do not boil. Add white pepper. When soup
is warm, serve.