Grandma Jeanette Juiris's Mushroom Soup

Polish tradition for Christmas Eve - approximately 18 bowls
Grandma Jeanette Juiris's Mushroom Soup
Grandma Jeanette Juiris's Mushroom Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    LARGE cans of Campbell's Cream of Mushroom Soup and water according to can directions

  • Dried dark Polish variety mushrooms, like a bowl full

  • 1

    onion quartered

  • 1

    cup barley

  • 1

    large Bay leaf

  • Kitchen Bouquet Browning and Seasoning Sauce

Directions

Day before: Soak Polish mushrooms in warm water overnight. Boil water then add mushrooms to it. Day of: Strain mushrooms very well, first through a fine cloth to remove all the tiny sand pieces from mushrooms. Then cook mushrooms (put in water, bring to slow boil then simmer for about an hour) Cook mushrooms till they are tender Chop mushrooms into tiny pieces Cook barley according to package Mix Campbell's soup with water, add mushrooms, barley and bay leaf and onion. Cook for about an hour to hour and 1/2 on simmer until barley and mushrooms are tender. Add some of the kitchen Bouquet browning sauce to add color to soup. You may also add reserved dark water from mushrooms to add color and a bit of flavor. When soup is finished remove onion pieces. The soup tats best the day after you make it.

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