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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak porcini in 3 cups of very hot water. | 2. Put olive oil in medium saucepan; turn heat to medium-high. Add shiitakes and carrots; cook, stirring occasionally until they begin to brown, about 10 minutes. Add barley and continue to cook, stirring frequently, until it begins to brown. Sprinkle with salt and pepper. | 3. Remove porcini from liquid--do NOT discard the liquid. Sort thru and discard any hard bits. Add porcini to the pot. Cook, stirring for about 1 minute. | 4. Add bay leaf, mushroom liquid, and 3 cups additional water (or stock). Bring to a boil, then lower heat to a simmer. Cook until barley is very tender, 20-30 minutes. Taste and add more salt if necessary, plus plenty of pepper. | 5. Serve hot or cover and refrigerate for up to a day before reheating, adding a little more water to thin the soup if necessary. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
funghi porcini	1	ounce	dried	25.2167	0.0	5.61	0.1417
extra virgin olive oil	2	tablespoons		25.2167	0.0	5.61	0.1417
shiitake mushroom	1/4	lb	stemmed chopped	38.5554	7.6997	2.5401	0.5557
carrot	2		sliced	50.02	11.6876	1.1346	0.2928
pearl barley	3/4	cup		528.0	116.58	14.865	1.74
salt pepper				25.2167	0.0	5.61	0.1417
bay leaf	1			-	-	-	-
water	3	cups		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.