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A traditional dish for the Polish Christmas Eve Wigilia supper, this savory soup is rich with wild mushrooms and sour cream. Delicious any time of the year!
1. Pour boiling water over the dried wild mushrooms in a large heatproof bowl and soak for one hour.
2. Pull the soaked wild mushrooms up and out of the soaking liquid, reserving the liquid.
3. Put the soaked mushrooms into a mesh strainer and gently rinse off any clinging grit. Then give them a rough chop and set aside. Rinse off the strainer.
4. Set a coffee filter in the strainer and place it over an eight quart stock pot. Slowly pour the reserved soaking liquid from the mushrooms through the filter and into the pot along with the chicken and beef stocks.
5. Melt butter in a large sauté pan over medium-high heat. Then add the white button and portabella mushrooms and cook until just beginning to moisten. Then add the reconstituted and chopped wild mushrooms and cook until tender but do not overcook. Reduce heat to low and add ⅓ cup of Madeira, stirring until the wine is mostly absorbed. Then add the contents of sauté pan into the stock pot.
6. Rinse and drain the pearl barley and then add it into the pot along with lemon juice.
7. Bring stock pot to a boil over medium-high heat. Stir just to blend contents then cover and reduce heat to a simmer for one hour.
8. In a medium mixing bowl, thoroughly combine sour cream and flour. After an hour of simmering, whisk about a cup of the hot soup liquid into the sour cream mixture, to temper the sour cream mixture.
9. Add the tempered sour cream mixture into the hot soup, whisking to incorporate completely. Increase heat to medium-high and continue to gently whisk until the soup begins to boil.
10. Remove from heat, adjust seasonings with salt and freshly ground black pepper and let it rest for 10 minutes before serving.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!