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 pearled medium barley
1 1/2 cups diced cooked chicken, turkey or beef
- 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.
- 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