>> Saturday, March 11, 2017
Now that we live in a heavily Polish neighborhood of Chicago (Jefferson Park/Portage Park), we're trying to learn about traditional dishes. One of the most exciting Polish traditions is the paczki (PUNCH-key), a heavenly jam-filled donut you see everywhere at the beginning of Lent. This soup is another popular one - and we'll be learning how to make Dill Pickle Soup soon.
Mushroom Barley soup is a classic Polish dish using barley grain, dried or fresh mushrooms, and sometimes a dollop of sour cream. In Polish, it is called Zupa Grzybowa, and its filling, healthy, and satisfying. The soup can be made quickly, or it can slowly simmer all day in a crock pot. Either method is flavorful, hearty, and easy. Add some cornbread, hot crusty bread, or a salad for a solid filling meal.
We recommend using a several kinds of fresh mushrooms for maximum flavor. The soup can be made with vegetable broth for a Meatless Monday or a fasting holiday, or it can be made with beef stock for extra flavor.