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Krupnik
Wild Mushroom & Barley Soup
- Serves:
6-8
- Difficulty
Easy
By Judi Rose and Jackie Rose
Published 2020
Krupnik was a mainstay of Jewish cooking in Poland, where wild mushrooms grew plentifully in the woods and meadows, foraged in autumn, then dried and used in soups and stews over the long, cold winter. Dried mushrooms add a wonderful flavour, but if not available, use a handful of fresh shiitake or other wild mushrooms.
Ingredients
handful 1 2 tbsp
Method
Soak the dried mushrooms in boiling water for 20 minutes. Line a sieve with a paper towel and set it over a jug or bowl. Add the soaked mushrooms to the sieve and strain the liquid into the jug. Remove the paper towel, rinse the mushrooms under running water to remove any remaining sand or grit then add them to the filtered liquid in the jug. Cover the pearl barley with boiling water.
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