While mushrooms grow everywhere, this thick, hearty soup is most closely identified with Eastern European countries such as Poland and Russia. The combination of aromatic and flavorful dried mushrooms with the delicate flavor and texture of fresh mushrooms makes it a winner.
Soup:
1/4 cup dried porcini mushrooms
1/2 cup boiling water
2 tablespoons vegetable oil
1 large onion, diced
2 carrots, sliced
2 celery ribs, sliced
1 pound white mushrooms, stemmed and sliced
8 cups Beef Stock or purchased stock
1 cup whole barley, rinsed well
3 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
Salt and freshly ground black pepper to taste
4 slices white bread
1/3 cup milk
2 tablespoons vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 large egg
11/2 pounds ground chuck
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. For soup, combine porcini mushrooms and 1/2 cup boiling water, pushing them down into the water. Soak for 10 minutes, then drain mushrooms, reserving soaking liquid, and chop mushrooms. Strain soaking liquid through a paper coffee filter or a paper towel. Set aside.
2. Heat oil in a 3-quart saucepan over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add carrots, celery, mushrooms, stock, barley, parsley, thyme, chopped porcini, and reserved mushroom liquid, and bring to a boil over medium-high heat. Reduce the heat to low, and simmer soup, covered, for 1 hour, or until vegetables and barley are tender. Season to taste with salt and pepper, and keep hot.
3. While soup simmers, prepare meatballs. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray. Tear bread into small pieces, and place in a bowl with milk; stir well.
4. Heat oil in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. While vegetables cook, whisk egg in a mixing bowl, and add bread mixture, beef, and parsley.
5. Add onion mixture to the mixing bowl, season to taste with salt and pepper, and mix well. Make mixture into 1-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
6. Bake meatballs for 10 to 12 minutes, or until cooked through. Remove the pan from the oven, and set aside. Add meatballs to soup, season to taste with salt and pepper, and serve immediately.
Note: The soup can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered.