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).


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