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
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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).