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Recipe by Hadassah Ganz

Krupnik (Classic Mushroom Barley Soup)

Krupnik (Classic Mushroom Barley Soup) add or remove this to/from your favorites
Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Gluten

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.

Ingredients

Main ingredients

  • 1 and 1/2 ounces dried cepes mushrooms

  • 13 cups water

  • 2 small carrots

  • 2 small turnips

  • 2 small onions

  • 2 medium potatoes

Directions

Make the Soup

1.

Soak the cepes in a little water for 15 minutes, until they soften.

2.

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.

3.

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

1.

Soak the cepes in a little water for 15 minutes, until they soften.

2.

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.

3.

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.

Krupnik (Classic Mushroom Barley Soup)

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