📝 About This Recipe
This soulful Ashkenazi classic, often referred to as 'Krupnik,' is the ultimate comfort food from the shtetls of Central and Eastern Europe. Our version features a rich, umami-packed broth developed from a blend of fresh cremini and dried porcini mushrooms, thickened naturally by the nutty chew of pearled barley. It is a thick, velvety masterpiece that tastes like a warm hug on a cold winter night, embodying the heart of kosher farmhouse cooking.
🥗 Ingredients
The Mushroom Base
- 1 ounce Dried Porcini Mushrooms (provides deep, earthy umami)
- 1.5 pounds Fresh Cremini or Baby Bella Mushrooms (cleaned and sliced 1/4 inch thick)
- 2 cups Boiling Water (to rehydrate the dried mushrooms)
Aromatics and Grains
- 1 cup Pearled Barley (rinsed thoroughly in cold water)
- 2 large Yellow Onions (finely diced)
- 3 medium Carrots (peeled and cut into 1/2 inch rounds)
- 2 large Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
Liquids and Seasoning
- 6 cups Vegetable or Low-Sodium Beef Broth (use parve vegetable broth for a vegetarian option)
- 3 tablespoons Extra Virgin Olive Oil (or schmaltz for an authentic meaty flavor)
- 1/4 cup Dry Sherry or White Wine (optional, for deglazing)
- 3 sprigs Fresh Thyme (leaves removed and chopped)
- 2 pieces Bay Leaves (dried)
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the dried porcini mushrooms in a small heat-proof bowl and cover with 2 cups of boiling water. Let them soak for 20 minutes until softened.
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2
Carefully remove the porcini from the liquid, squeeze them dry, and chop them finely. Reserve the soaking liquid, pouring it through a fine-mesh sieve or coffee filter to remove any grit.
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3
In a large heavy-bottomed Dutch oven or stockpot, heat the olive oil (or schmaltz) over medium-high heat.
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4
Add the sliced fresh cremini mushrooms to the pot. Cook undisturbed for 5 minutes to allow them to brown, then stir and cook for another 5-7 minutes until they have released their moisture and turned golden brown.
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5
Add the diced onions, carrots, and celery to the pot. Sauté for 8-10 minutes until the onions are translucent and the vegetables begin to soften.
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6
Stir in the minced garlic and the chopped rehydrated porcini. Cook for 1-2 minutes until the garlic is fragrant.
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7
Pour in the dry sherry (if using) to deglaze the pan, scraping up all the brown bits (fond) from the bottom of the pot with a wooden spoon.
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8
Add the rinsed barley to the pot and stir for 1 minute to lightly toast the grains.
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9
Pour in the 6 cups of broth and the reserved porcini soaking liquid. Add the thyme, bay leaves, salt, and pepper.
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10
Bring the soup to a rolling boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer gently for 45-55 minutes, or until the barley is tender and 'plumped' and the soup has thickened to a stew-like consistency.
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12
Remove the bay leaves. Taste the soup and add more salt or pepper if needed. If the soup is too thick, splash in a little more broth.
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13
Stir in the fresh parsley just before serving to provide a bright, herbaceous finish.
💡 Chef's Tips
Don't skip the dried porcini; they provide the 'soul' of the soup and a depth of flavor fresh mushrooms can't achieve alone. Rinse your barley thoroughly in a fine-mesh strainer until the water runs clear to prevent the soup from becoming overly gummy. For an even richer flavor, sauté the vegetables in chicken fat (schmaltz) if you are not keeping the meal vegetarian. This soup thickens significantly as it sits. When reheating leftovers, you will likely need to add a half cup of water or broth to loosen it up. Avoid over-salting at the beginning; as the broth reduces and the barley absorbs liquid, the saltiness will naturally concentrate.
🍽️ Serving Suggestions
Serve in deep ceramic bowls alongside a thick slice of warm, buttered Challah or dark Rye bread. Pair with a crisp Israeli salad or a simple cucumber-dill salad to cut through the richness of the soup. For a dairy meal (if not using meat broth/schmaltz), add a dollop of sour cream or Greek yogurt on top of each serving. A glass of medium-bodied white wine like a Kosher Chardonnay complements the earthy mushroom tones perfectly. Serve as the first course for a Shabbat dinner or as a standalone main for a cozy weeknight meal.