Mushroom Barley Soup (Krupnik)

by Gary and Chris Dyrkacz ( transcribed from another Helen Dyrkaz recipe)

 

This soup has become part of our traditional Christmas Eve feast. It is a very hearty soup.

The recipe is a little different than those typically found for Krupnik style mushroom barley soup. You will also find it a little loose on the amount of some ingredients, but a lot depends on how much water you start with, and just how thick you want the soup. The only way to know is to make it once and see what needs to be changed.

Ingredients:  
Cross cutBeef shank, or big beef bone  
1/2 med. onion (finely chopped)  
1 clove garlic (finely chopped)  
2 small carrots (grated)  
2 cans chicken broth or 32 oz of chicken broth  
8-16 oz. regular white mushrooms (chopped course to medium fine)  
1 cup pearl barley  
1 package Adamba™ (Krupnick) Mushroom Barley Soup Mix  
1/2 to 1 package of Onion Soup Mix  
salt  
pepper  

The Adamba Mushroom Barley Soup Mix may not be available everywhere. We have seen it in major supermarkets. However, Polish deli's or markets carrying Eastern European foods may have it. One or our local deli's carries it, but then again this is the Chicago suburbs.

The beef shank round bone we buy at the local supermarket labels this cut as "beef shank cross cut", and basically is a round bone with usually quite a bit of meat and marrow still attached.

Place the beef bone and chopped onion in just enough water to cover the bone. (You can also add a little chopped beef to the pot if you like your soup more meaty.) Simmer covered for about 1 1/2 hours. Remove the shank bone. Cut off any meat clinging to the bone into fine pieces and return to the pot. Add the chicken stock, carrots, garlic, and mushrooms,. The amount of mushrooms is a personal preference. If you lile a hearty soup, add more. After simmering this mixture for 15-20 minutes, add the pearl barley. Let this cook for another 20 minutes or so. While waiting, mIx the package of mushroom barley soup, and 1/2 the package of the onion soup mix with some some water.

When the carrots and mushrooms are almost tender, add the mixture of mushroom barley soup and the onion soup mixes to the stock. If you prefer a more robustly flavored soup, this is the time to add some extra chopped dried porcini mushrooms. The amount of onion soup mix is again a personal taste preference. Start with 1/2 a package, if the soup does not seem to have enough flavor increase the amount. Cook for another 15 - 25 minutes or until the barley is soft.. Add salt and pepper to taste. If the soup still seems flat, add more of the onion soup mix (dissolved) and cook a little longer, or add more salt. The soup tends to thicken on standing, especially if you add a lot of mushrooms, so you may have to add a bit of water when reheating..

Modified Recipe for Mushroom Barley Soup
Despite the fact that for years we had no problem obtaining the Adamba mushroom barley dry soup mix, for whatever reason, local stores stopped carrying it for awhile. So we had to concoct a substitute, based on homemade mushroom soup recipes. The following modified recipe comes very close in taste to the version given above.

Ingredients:  
Beef bone shank or big beef bone, preferably with some meat on  
1/2 med. onion (very finely chopped)  
1 clove garlic (finely chopped)  
2 small carrots (grated)  
1 small turnip (very finely chopped)  
2 stalks celery (very finely chopped)  
Some parsley sprigs  
2 small or 1 large potato (very finely chopped)  
2 cans or 32 oz chicken broth  
8 oz. regular white mushrooms (chopped coarse to fine)  
1/4 - 1/2 oz. dried porcini mushrooms  
1 cup pearl barley  
1/2 to 1 package of Onion Soup Mix  
salt  
pepper  

Chop the onion very fine, or if available, use a food processor with the shredding blade. Place the beef bone and onion in just enough water to cover the bone. (You can also add a little chopped beef to the pot if you like your soup more meaty.) Simmer covered for about 1 1/2 hours. While the beef is cooking, chop the celery, potato, parsley and turnip very fine using a vegtable chopper or food processor. Grate the carrots. When the beef stock is finished, remove the shank bone, and skim off any scum from the stock. Add the celery, parsley, potato, turnip and carrot to the stock. Cut off any meat clinging to the soup bone, cut fine and return to the pot. Simmer for another 45 minutes. While this is cooking, chop up the white mushrooms. Put the dried porcini mushrooms into a little water to rehydrate. All the mushrooms should be chopped fine. After the simmering time, add the chicken stock, garlic, and both types of mushrooms. The amount of both mushrooms is a personal preference. If you lile a hearty soup, add more. However, porcini mushrooms have an intense flavor; don't add to much. Let the soup cook for another 1/2 hour or so. While waiting, mix 1/2 the package of the onion soup mix. When the carrots and mushrooms are almost tender, add the onion soup mix to the stock. The amount of onion soup mix is again a personal taste preference. Start with 1/2 a package. If the soup does not seem to have enough flavor, increase the amount. Cook for another 15 minutes or so. Taste. Add salt and pepper to your taste. If the soup still seems flat, add more of the onion soup mix (dissolved) or porcini mushrooms and cook a little longer.

 

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  Last updated: 12/23/13