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    You are in: Home / Recipes / Krupnik (Polish Mushroom Barley Soup) Recipe
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    Krupnik (Polish Mushroom Barley Soup)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on December 01, 2012

      Dziekuje (thank you in Polish) for this wonderful soup that tasted as if it was made according to my family's old world recipe. My father sent me some mixed dried mushrooms from Poland so when I stumbled upon this recipe I knew I had to make it and I'm glad I did. Thank you again.

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    • on May 11, 2009

      This was really a great recipe Dee. They only sold 1 oz pkgs. of dried porcinis so that is what I used. I put it in a bowl and added I think about 1 cup boiled water which gave a nice broth to put in with the soup. I used about 13 or 14 cups chicken stock. I put in all the veggies listed. I didn't think it needed any sour cream served with it. Delicious enough with out it. I chopped my own veggies though, didn't take out the processor and it worked out great. The kitchen really smelled good while it was simmering. It is also great that this soup can be put in the pot so quickly. Thanks again Dee for a wonderful soup recipe.

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    • on January 27, 2008

      Very tasty and very filling. I did not serve it with sour cream. It didn't need it.

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    • on January 03, 2008

      This soup was FANTASTIC! Was looking for a nice barley soup recipe and it was a bonus to find one where i could use the dried porcini mushrooms I bought in Italy last year! I didn't use turnips, carrots or celery, but I did add some fresh mushrooms. I was worried that i had chopped the onions and potato too finely, but I ended up with a beautiful richly textured soup that I could eat for DAYS! I used some beef and vegetable bouillon and added some extra water, and didn't use sour cream. To some of the leftovers I added some chopped shredded chicken breast which made for an even more filling meal. Thanks so much for this recipe - I hope I can recreate the magic a second time!

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    • on January 30, 2007

      I think having a real chicken stock is most important to this recipe. I didn't have anything but some boullion cubes, and the smell of the mushrooms was overwhelming and a little off-putting. With some homemade chicken stock I think this would make a majestic soup.

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    • on January 06, 2007

      I loved it. I sauteed the veggies a littel. The 3 times I made this soup I used chicken breasts. I put them along with the veggies and then covered with water. My toddler LOVE this soup!!! And if you cut the veggies the food processors it's a good way to hide veggies. VERY NUTRITIOUS AND EASY

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    • on May 18, 2006

      This makes a delicious and satisfying soup. I made the soup with homemade beef stock and all of the optional ingredients except the potatoes. I also used some fresh Japanese maitake mushrooms. It is the intense flavor of the dried porcini mushrooms, however, which makes this soup so special. Thank you very much for sharing this recipe with us.

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    Nutritional Facts for Krupnik (Polish Mushroom Barley Soup)

    Serving Size: 1 (515 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 111.3
     
    Calories from Fat 3
    91%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 19.2 mg
    0%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 4.8 g
    19%
    Sugars 1.2 g
    5%
    Protein 3.1 g
    6%

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