Krupnik (Mushroom and Barley Soup)

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            FOOD FUNNY
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Here's a true food funny from reader Karen Payne:

I work at an ice cream factory, and I today I was just getting done
with a 10-hour shift. I went into the break room to get my lunch bag,
and a few of my friends from 2nd shift were there. Leon, knowing that
I like to cook, asked me what was on the menu tonight. Since I have
leftover roast beef in my fridge, I replied, "Hash." Mary then
quipped, "He didn't ask you what you're smoking, he asked you what
you're eating."

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            TODAY'S RECIPE
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A meal in a New York-style deli just isn't right without a cup of
soup. I have published my recipe for matzo ball soup in the past, so
here's another of my favorites. It is traditionally made with dried
porcini mushrooms (also known as cepes in some parts of the world),
but you can use any dried mushrooms available to you. The food
processor will make fast work of chopping the vegetables.

Krupnik (Mushroom and Barley Soup)

1 oz (30 g) dried porcini (cepes) or other mushroom
8 cups (2 L) chicken stock or water
1-2 small carrots, finely chopped
1-2 small turnips, finely chopped
1-2 small onions, finely chopped
1-2 medium potatoes, finely chopped
1-2 celery stalks with leaves, finely chopped
1/2 cup (125 ml) pearl barley
Salt and freshly ground pepper to taste
Sour cream for garnish (optional)

Soak the mushrooms in warm water until they are soft, about 30
minutes. Finely chop the mushrooms and add them to the pot along with
the soaking liquid and the remaining ingredients. Bring to a boil
over moderate heat and skim the foam from the top of the soup. Simmer
covered for 1 hour. Serve garnished with a dollop of sour cream if
desired. Serves 6 to 8.
Received on Tue Oct 5 10:34:54 2004