Krupnik (Classic Mushroom Barley Soup)

Hadassah Ganz Hadassah Ganz
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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.

10
Easy Vegan Vegetarian Pescatarian Low Fat Parve Freezer-Friendly

Contains: Gluten

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.

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