Christmas Mushroom Soup
1 Package dried mushrooms
3 cubes of mushroom boullion (Winiary or Knorr brands)
2 Packages of white barszcz mix (Adamba, Amino, or Winiary brands)
1-2 cloves of garlic minced
1 medium onion chopped
½ pint heavy cream
2 lbs fresh polish kielbasa
1 lb smoked polish kielbasa
4 quarts of water
Garlic salt & pepper to taste
Hard boiled eggs cooled and sliced
Cover dried mushrooms with hot water in a bowl and soak for 1 hour, drain mushrooms and reserve broth, cut mushrooms to desired size and hold.
Sautee onion in 2 tablespoons butter or oil in a large pot over medium high heat until translucent, add garlic and cook for 1 minute more.
Add water, reserved mushroom broth, and bouillon cubes to pot with onions and garlic, add and boil the fresh and smoked kielbasa for 45 minutes.
Remove kielbasa after cooking and slice to desired size.
Add cut mushrooms & kielbasa to pot of cooking broth.
Add both packages of white barscz mix to 1 cup cold water mix well and add to boiling cooking broth while stirring until thickened. Stir in heavy cream.
Serve barszcz with sliced kielbasa and sliced hardboiled egg.
Optional: serve with uszka or meat and mushroom pierogi
Recipe complements of Barbra Bulawa