Barley Soup (Polish Krupnik)

Krupnik is made in seemingly unlimited varieties. Jewish versions are often vegetarian, as in this recipe and others are based on beef or chicken stock and include bacon or spare ribs for added flavour. The common denominator is the use of barley or buckwheat groats, but the vegetables can range from cabbage to celeriac to leeks. What we have done here is to use the whey, which is the liquid by-product of twaróg cheesemaking, instead of stock (though feel free to use stock). Twaróg is a fresh, unaged dry curd cheese like farmer's cheese and quark.

1 oz Polish borowiki dried mushrooms
3 Tbsp. extra-virgin olive oil
2 large yellow onions, chopped
3 cloves garlic, minced
3 Tbsp. fresh parsley, chopped
10 cups whey or chicken, beef or vegetable broth
1 cup pearl barley, rinsed
4 medium carrots, peeled and sliced into ½" rounds
4 medium potatoes, peeled and diced
1 bay leaf
2 Tbsp. Vegeta Seasoning
black pepper, freshly ground

Place dried mushrooms in a heatproof bowl and pour 2 cups boiling water over. Let soak while you continue with the rest of the recipe.

In a large saucepan or Dutch oven, heat olive oil until it shimmers. Add onion and garlic and sauté until translucent, about 7 minutes. Add parsley, whey or broth, drained barley, carrots, potatoes, bay leaf, Vegeta and pepper. Lift mushrooms from soaking liquid being careful not to pick up the grit with the mushrooms. Slice mushrooms and add to pot. Bring to a boil, reduce heat, and simmer for 1 hour or until barley is tender.

If desired, the carefully strained mushroom-soaking liquid can be added to the soup. Otherwise save it to make a delicious mushroom sauce, adding fresh, sautéed mushrooms. Serve the soup with a dollop of sour cream if you like and a hearty bread of choice.

Makes 10 cups.