Krupnik (Polish Mushroom Barley Soup)

1. 1

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

2. 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. 3

   Chop the softened mushrooms in the food processor, and add them to the pot.

4. 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. 5

   The barley will thicken the soup.

6. 6

   Add water if necessary, to thin it.

7. 7

   Serve with sour cream, especially if the soup was made with water instead of broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.