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. However, we do have it a couple of times over the winter months.

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.

The Adamba Mushroom Barley Soup Mix may not be available everywhere. We have seen it in major supermarkets. However, most Polish deli's or markets carrying Eastern European foods will have it.

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.) Cook covered for about 1 1/2 hours. Remove the shank bone. Cut off any meat clinging to the bone, cut fine 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. Let this cook for anothe 1/2 hour or so. While waiting, mIx the package of mushroom barley soup to some water and mix it well. Do the same for 1/2 the package of the onion soup mix. When the carrots and mushrooms are almost tender add the mushroom barley soup mix and 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) and cook a little longer.

Modified Recipe for Mushroom Barley Soup
Despite the fact that for years there was no problems 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.

Chop the onion very fine or better use a food processor. 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.) Cook covered for about 1 1/2 hours. While the beef is cooking, chop the celery, potato, parsley and turnip very fine. Either use a vegtable chopper or better a food processor. Grate the carrots. When the 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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