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LOCATION: Recipes >> Polish >> Mush Barley Soup 01

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Krupnik (Mushroom and Barley Soup)
Serves 10

1 to 1 1/2 oz (25-40 grams) dried cepes
13 cups (3 liters) or more water or stock
2 small carrots
2 small turnips
2 small onions
2 medium potatoes
2 celery stalks and celery leaves
3/4 cup (125 g) pearl barley

Soak the cepes in a little water for 15 minutes, until they soften.
Chop all the vegetables finely in 2 batches in the food processor
and put them in a pan with the barley and all the water, including
the mushroom-soaking water. Chop the softened mushrooms in the food
processor, and add them too. Bring to the boil, remove the scum,
season with plenty of salt and pepper, and simmer for 1 hour, or
until the barley is very soft and bloated. It gives a jellylike
quality to the soup. Add water, if necessary, to thin it.

Serve with sour cream if you like if you have used water.

Note: Krupnik is important because it was a mainstay in Poland,
Lithuania, and the Ukraine, and it has been kept up. There is even
a dried soup mix produced in Israel. In Eastern Europe, people went
out to pick cepes in season and dried them on the top of the stove.
They kept them in jars and built up stocks to last the year. The
soup can be very simple, with only onions, barley, and mushrooms,
or it can have several vegetables. It can also be made with chicken
stock or with a meat bone.


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