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Krupnik Soup (Beans, Mushrooms and Barley Vegetable) (M/P)
Source: "Shmulik Cohen's Jewish Kitchen"
Serves: 6

1 cup white beans
1/2 cup pearl barley
3 tbsp. dried mushrooms
10 cups water
2 carrots
2 zucchini
1/3 head cabbage
1 celery root
2 tbsp. chicken soup powder (optional)

Put beans, barley and mushrooms in a big pot. Add the water, bring to a boil and simmer until beans are tender.

Grate all the vegetables, add to the pot and simmer 30 minutes more. Add soup powder and cook 5 more minutes. Serve hot with lots of country bread.

Posted by Tsippi Jelingold

Nutritional Info Per Serving: N/A