Krupnik recipe
information
Krupnik is mushroom-barley soup. Wild mushrooms are available from gourmet food stores and sometimes supermarkets. Use boletes (cepes or porcini), but avoid Chinese or Japanese dried mushrooms. If you cannot find dried mushrooms, you could substitute fresh button mushrooms, but the flavor will be considerably diminished.
ingredients
1 cup pearl barly
3 quarts water
3 carrots
3 white turnips, peeled
1 yellow turnip, peeled and halved
1/2 cup dried mushrooms
1 teaspoon salt
1/2 teaspoon black pepper
3 quarts water
3 carrots
3 white turnips, peeled
1 yellow turnip, peeled and halved
1/2 cup dried mushrooms
1 teaspoon salt
1/2 teaspoon black pepper
method
1. Put the barley in a soup pot along with the water. Add the root vegetables, cover the pot, and bring to a boil over high heat.
2. Reduce the heat, cover, and simmer just below boiling point for 3 hours.
3. Remove 1 cup of the soup. Soak the mushrooms in this liquid for 20 minutes, then drain.
4. If the mushroom soaking liquid becomes gritty, strain it through cheesecloth, then add it and the mushrooms to the soup. Simmer for an additional 15 minutes before serving.
2. Reduce the heat, cover, and simmer just below boiling point for 3 hours.
3. Remove 1 cup of the soup. Soak the mushrooms in this liquid for 20 minutes, then drain.
4. If the mushroom soaking liquid becomes gritty, strain it through cheesecloth, then add it and the mushrooms to the soup. Simmer for an additional 15 minutes before serving.
serving amount
serves 8 to 10
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
