Mushroom Barley Soup
Our Famous Recipe
The mushroom barley soup at the White Eagle has been a long-time favorite of our guests, and a staple of our menu for several decades. As a small parting gift to our former patrons and to the Polish community of Niles, we are publishing the recipe here for you to make at home. Just make sure to make a double batch to share with all your loved ones. Happy Holidays from the White Eagle :)
Ingredients
makes approx. 1 gallon
1/2 lb pearled barley
10 oz celery
8 oz carrot
8 oz potato (Idaho preferred)
4 oz porcini mushrooms
4 oz yellow onion
1 cup heavy cream
1/4 gallon chicken stock
1/4 gallon beef stock
salt and pepper to taste
Method
For best results we recommend making your own chicken and beef stock, but store-bought also works fine.
-
Bring the chicken and beef stock to a boil in a large pot. Rinse the pearled barley under cold running water, drain, and then cook in the boiling stock for approximately 30 minutes or until tender.
-
Finely dice the onion and sauté in a pan until translucent. Add to the soup.
-
Finely dice the celery, carrot and mushrooms. Peel the potatoes and cut to a small dice. Add all the vegetables to the soup and cook until the potatoes are tender.
-
Add the heavy cream, mix well, and simmer for another 10 minutes.
-
Finish with a generous garnish of chopped parsley and enjoy!