Krupnik (polish Mushroom Barley Soup)

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 -1 1/2 ounce dried porcini mushrooms (cepes)
• 13 cups water or 13 cups stock (or more)
• 2 small carrots (optional)
• 2 small turnips (optional)
• 2 small onions
• 2 medium potatoes (optional)
• 2 stalks celery & leaves (optional)
• 3/4 cup pearl barley
• sour cream (optional)

Recipe

• 1 soak the cepes in a little water for 15 minutes, until they soften.
• 2 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).
• 3 chop the softened mushrooms in the food processor, and add them to the pot.
• 4 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 plump.
• 5 the barley will thicken the soup.
• 6 add water if necessary, to thin it.
• 7 serve with sour cream, especially if the soup was made with water instead of broth.