A Deliciously Tasty Mushroom Barley Soup Recipe

If you’re looking for a delicious autumn soup that is the earthiest of earthy, you need to try this delicious mushroom barley soup recipe. Known as “krupnik” (Slavic for hulled and polished grains) in Eastern Europe, the soup has specific origins in Poland and among the Ashkenazi Jewish population.

In the eastern region of Europe, mushrooms have grown abundantly in wooded areas. Historically, this free food source was great for working class and poor families.

To this day, mushroom picking is a popular activity in Poland. This is why so many recipes originating from this region contain mushrooms. It wasn’t long before this delicious soup (usually made with pork or beef), was reworked in a kosher form by Jewish people. They found that without the meat, it was perfect for Shabbat dinners.

To this day, if you want a tasty, piping hot bowl of mushroom barley soup, head to a Jewish deli. Our version below, is vegetarian at its base, but you can easily add the meat of your choice. We hope you enjoy.

A Deliciously Tasty Mushroom Barley Soup Recipe


  • 4 ounces of dried Polish Borowiki or Porcini mushrooms
  • 12 cups of vegetable stock
  • 2 onions
  • 2 medium carrots
  • 2 small turnips
  • 2 stalks of celery (with leaves on)
  • 2 medium potatoes
  • 1-1/4 cup of pearl barley
  • 1 tablespoon of garlic powder
  • 1 bay leaf
  • freshly ground pepper, to taste
  • salt to taste
  • 1 tablespoon of dried dill
  • sour cream for garnish
  • chopped parsley for garnish


1. Soak the mushrooms for 15 to 20 minutes until they have softened.

2. Chop all the vegetables and place them in a pit with the barley and the stock. Add about a half cup of mushroom water.

3. Chop the softened mushrooms and add to the pot.

4. Bring to a boil and season with salt and pepper. Add the bay leaf, garlic powder, and dill. Simmer for an hour, or until the barley is soft.

5. Serve with the sour cream and chopped parsley.

Nutritional Information

  • calories: 111
  • fat: 3 grams
  • cholesterol: 0
  • sodium: 19 milligrams
  • carbohydrates: 25 grams
  • fiber: 4.8 grams
  • sugar: 1.3 grams
  • protein: 3.2 grams

Can You Store Mushroom Barley Soup?

Mushroom barley soup can be stored in an airtight container in the fridge for about 3 to 4 days. If you want to freeze it, the soup will stay fresh in an airtight container for up to 3 months. It will still be safe to eat after that time, but the barley may begin to break down and make the soup gritty.

How Healthy Is Mushroom Barley Soup?

Mushroom barley soup has some super healthy benefits. Aside from being low in calories, fat, and cholesterol, it contains beta-glucan. This is a rare fiber that helps to rid the digestive system of cholesterol, and lowers the levels in the bloodstream. This fiber also helps the body use insulin better, which aids in lowering blood sugar levels.

Recent studies have also found that barley is good for gut health. Last but not least the barley and veggies in the soup are chock-full of selenium, copper, B6 vitamins, manganese, iron, and potassium.

How Do You Dry And Store Mushrooms?

Dried mushrooms are a great alternative to fresh ones, especially if you use them a lot. They will last for extended periods of time, and you’ll always have some on hand. Don’t worry about them losing flavor in the process, in fact, many mushrooms gain flavor from being concentrated.

Finding dried mushrooms is not always easy, and they can be expensive when you do. If you’d like to dehydrate your own mushrooms, it’s easy to do. Just follow these simple steps.


1. Make sure your mushrooms are fresh. Slimy and mushy mushrooms will not dehydrate well.

2. Clean them.

Wipe them with a damp paper towel. Do not run under the faucet or soak them. Mushrooms are porous and will retain the water making them difficult to dry.

3. Slice them.

After taking the stem out, you’ll want to cut them into 1/4 inch slices.

4. Place them on a baking sheet.

Place them flat on the sheet and put them in the oven at 170 degrees for 1 hour. Then flip them and bake for one more hour.

5. Allow them to cool to room temperature.


Once your mushrooms have cooled off, you can transfer them to containers. Glass jars with lids are preferable, as they will keep the flavor the purest. Make sure the jars are sanitized. Store them in a cool, dark place. They will stay fresh for 4 to 6 weeks.

What Can You Serve With Mushroom Barley Soup?

Mushroom Barley soup can be served as an appetizer, a first course, or a main course. It’s the perfect part of any holiday meal as well. If you’re looking for some tasty side dishes, have a look at these.

1. Dinner Rolls: Simple to make, or just pick some up at the market.

2. Roasted Peppers: Bring something sweet to the earthiness of the barley. They’re super easy to make too.

3. Green Salad: Keep it simple and light with some garden vegetables.

4. Cheese Quesadillas: Make it a hearty meal with some tasty cheesy quesadillas.

5. Crispy Potato Wedges: Easy to cook and versatile. Just add whatever spices you like.

6. Corn On The Cob: Just boil it and add some butter for a yummy side.

7. Roasted Veggie Combo: Throw together some Brussels sprouts, carrots, onions, and more mushrooms for a healthy side to round out your meal.

What Other Soups Can You Try From Eastern Europe?

Eastern Europe has many other unique and flavorful soups that are sure to get your taste buds dancing. Some of them include:

1. Chikhirtma

Believed to be a great hangover cure, this soup is made with chicken, eggs, onions, and coriander.

2. Green Borscht

This is a hearty sour soup that’s made with sorrel leaves and sour cream.

3. Zhur

This Polish soup is made with rye flour, ham, and mushrooms.

4. Ukha

A Russian soup made with salmon, cod, veggies, and vodka.

5. Okroshka

In the mood for something refreshing? This cold soup from Russia will do the trick. It’s made with a fermented wheat drink called kvass, cucumber, and dill.

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