This the original hearty mushroom barley soup from Eastern Europe. It is made with dried cepe mushrooms (found with a hechser in most stores), which gives it an earthy hearty quality that is inspired. And, amazingly, it is fat-free. Freezes well.
Krupnik (Classic Mushroom Barley Soup)
Recipe By Hadassah Ganz
- Cooking and Prep: 1.5 h
- Serves: 10
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Images:
Make the Soup
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Soak the cepes in a little water for 15 minutes, until they soften.
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Chop all the vegetables in batches in the food processor and put them in a pan with barley and all the water including the mushroom-soaking water. Chop the softened mushrooms in the food processor and add them too.
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Bring to a boil, remove the scum, season with plenty of salt and pepper and simmer for an hour or until the barley is very soft and bloated. It gives a jelly-like quality to the soup. Add water, if necessary, to thin it.
Make the Soup
-
Soak the cepes in a little water for 15 minutes, until they soften.
-
Chop all the vegetables in batches in the food processor and put them in a pan with barley and all the water including the mushroom-soaking water. Chop the softened mushrooms in the food processor and add them too.
-
Bring to a boil, remove the scum, season with plenty of salt and pepper and simmer for an hour or until the barley is very soft and bloated. It gives a jelly-like quality to the soup. Add water, if necessary, to thin it.
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