Polish-Style Dried Mushroom Soup

(WTNH) - Cooking Instructor Mary Kravec whips up a traditional Eastern European recipe. Chef Kravec if the Director of the Silo Cooking School at Hill Hunt Farm

Polish-Style Dried Mushroom Soup

2-3 ounces dried borowik mushrooms (or dried porcinis), rinsed and soaked in hot water
4 T butter
4 ribs celery, finely chopped
2 medium onions, finely chopped OR 3 large leeks, white part only
2 cloves garlic, minced
4 large carrots, peeled and finely chopped
1 ½-2 pounds of fresh button or crimini mushrooms (more flavor)
    Cleaned, remove woody part of stem and slice
4 T flour
3 Qts rich vegetable or beef stock -this amount may change depending how thick you like your soup.
2 bay leaves
2 sprigs fresh thyme or ½ tsp dried
3 C cooked barley
2 C sauerkraut, preferably from a bag, undrained -the sourness adds flavor to the soup

TO FINISH SOUP:
Lots of fresh chopped dill, freshly ground black pepper, dollop of sour cream or yogurt.

PREPARE THE DRIED MUSHROOMS:

1. Rinse well to remove outer silt and soak in boiling water until they reconstitute. Drain through a coffee filter to remove silt, but SAVE THE BROTH! Lots of flavor! Slice and add to sautéed veggies.
2. Heat butter in a soup pot and sauté onions, celery, carrots and garlic until sweated. Add the dried and fresh mushrooms.
3. Stir in flour and mix well.
4. Pour in stock and stir well to dissolve the flour.
5. Add the bay leaves, thyme, barley and sauerkraut with its juice.
6. Simmer until veggies are cooked and soup just starts to thicken.
7. Adjust salt and pepper. Add finishing ingredients as desired.

For more information, visit www.hunthillfarmtrust.org