Mushroom and Barley Soup

Posted by: RisaG 09-17-99 5:28 PM

Mushroom and Barley Soup (Krupnik)

Recipe By : Book of Jewish Food by Claudia Roden
Serving Size : 10 Preparation Time :0:00
Categories : Mushrooms Soups

Amount Measure Ingredient, Preparation Method
-------- ------------ --------------------------------
1 oz dried cepes (dried mushrooms), up to 1.5 oz
13 cups water or stock, or more
2 small carrots
2 small turnips
2 small onions
2 medium potatoes
2 stalks celery (with leaves)
3/4 cup pearl barley


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

Chop all vegetables in 2 batches in food processor and put them in a pan with barley and all water, including mushroom soaking liquid. Chop softened mushrooms in food processor, and add them too. Bring to a boil, remove scum, season with plenty of salt and pepper.

Simmer for 1 hour, or until barley is very soft and bloated. Add water, if necessary, to thin it. Serve with sour cream if you like (if you have used water instead of stock).


Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line