Savory Polish Porcini Barley Soup

Krupnik, or Polish Mushroom Barley Soup, is a hearty and flavorful dish traditionally made with dried porcini mushrooms, offering a rich umami taste. This recipe, cherished by many families, combines earthy mushrooms with wholesome vegetables and barley, creating a satisfying meal perfect for colder days or festive occasions like Christmas.

Ingredients:

• 1 to 1 1/2 cups dried porcini mushrooms
• 13 cups water (for soaking mushrooms and cooking)
• 2 carrots, finely chopped
• 2 turnips, finely chopped
• 2 onions, finely chopped
• 2 potatoes, finely chopped
• 2 celery stalks with leaves, finely chopped
• 3/4 cup pearl barley
• Sour cream (for serving)
• Salt and pepper (to taste)

Instructions:

1. Prepare the Porcini Mushrooms:

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   • Start by soaking the dried porcini mushrooms in a small amount of water for about 15 minutes until they soften. This step helps rehydrate the mushrooms and infuse their rich flavor into the soup.

2. Chop Vegetables:

   • Use a food processor to finely chop the carrots, turnips, onions, potatoes, and celery stalks with leaves. This ensures even cooking and enhances the texture of the soup.

3. Cooking Process:

   • In a large pot, combine the chopped vegetables, pearl barley, and the soaking water from the mushrooms along with additional water (13 cups in total). Add the chopped softened mushrooms as well.

4. Season and Simmer:

   • Bring the mixture to a boil over medium-high heat. Skim off any foam that rises to the surface. Season generously with salt and pepper according to taste.
   • Reduce the heat to low and let the soup simmer gently for about 1 hour, or until the barley is tender and plump. Stir occasionally to prevent sticking and ensure even cooking.

5. Adjust Consistency:

   • As the barley cooks, it will naturally thicken the soup. If the soup becomes too thick for your liking, you can add more water gradually to achieve your desired consistency.

6. Serve:

   • Once cooked, ladle the hot Krupnik into bowls. Serve each portion with a dollop of sour cream on top, especially if you used water instead of broth to enrich the flavors further.

Nutritional Information (per serving):

• Calories: 111.3
• Fat: 0.4g
  • Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 19.2mg
• Carbohydrates: 25.2g
  • Fiber: 4.8g
  • Sugar: 1.3g
• Protein: 3.2g

Recipe Notes:

• Substitutions: While dried porcini mushrooms are traditional, you can experiment with other dried mushroom varieties to alter the flavor profile. Using chicken stock or a meat bone instead of water will intensify the soup’s richness.

• Make Ahead: Krupnik soup improves in flavor when allowed to sit overnight. It can be refrigerated and reheated gently before serving, making it a convenient dish for meal prepping or hosting.

• Variations: Some variations include adding herbs like thyme or bay leaves for additional depth of flavor. Adjust seasoning according to personal preference.

This Polish Mushroom Barley Soup is not only a comforting dish but also a celebration of flavors that can be enjoyed throughout the year, whether as a cozy weeknight meal or a highlight of holiday gatherings.