My Czech heritage is fascinating to me. My Mother gave me The Czech Book Recipes and Traditions in 1982 and it has become a treasure. The Mushroom and Barley Soup is a favorite of mine. You can add meat, or if vegetarian, leave it out. It’s a hearty, healthy winter soup that makes me even more curious about the Smaha Czech heritage. Požívat! (enjoy)
MUSHROOM AND BARLEY SOUP
Houbová Polévka as Kroupama
2 tablespoons butter or margarine
1/2 pound fresh mushrooms, washing, trimmed and sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup pealed medium barley
1 1/2 cups diced cooked chicken, turkey or beef
1. In a 3-quart saucepan melt butter, add mushrooms, onion, celery, carrot. Cook over moderately low heat, stirring often about 10 minutes. Stir in flour, then the broth. Add barley, cover and simmer until barley is cooked through, about 1 hour.
2. Add cooked diced meat, salt and pepper. For a creamier soup, stir in about 1 cup milk.
Adapted from The Czech Book, Recipes and Traditions, Copyright 1981