Krupnik (Polish Mushroom Barley Soup)

"This is my M-I-l's recipe for Mushroom Barley soup, which is made with dried "cepe" (aka porcini) mushrooms. Other dried mushrooms may be substituted....of course that will change the flavor of the soup. Making it with chicken stock or with a meat bone (instead of water), will give it a richer flavor."
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
photo by FrenchBunny photo by FrenchBunny
Ready In:
1hr 15mins




  • Soak the cepes in a little water for 15 minutes, until they soften.
  • Chop all the vegetables finely in 2 batches in the food processor and put them in a pan with the barley and all the water (including the mushroom-soaking water).
  • Chop the softened mushrooms in the food processor, and add them to the pot.
  • Bring to the boil, remove the scum, season with plenty of salt and pepper, and simmer for 1 hour, or until the barley is very soft and plump.
  • The barley will thicken the soup.
  • Add water if necessary, to thin it.
  • Serve with sour cream, especially if the soup was made with water instead of broth.

Questions & Replies

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  1. Katanashrp
    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.
  2. FrenchBunny
    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.
  3. MPHT6158
    Very tasty and very filling. I did not serve it with sour cream. It didn't need it.
  4. Dr. Carrie
    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!
  5. Valeria
    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.


I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
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