A Krupnik soup would have been a staple in any Polish home. In Jewish homes, due to kosher dietary restrictions, two different versions emerged: a parve one and a meaty one. The parve version was often served with sour cream. Once in America, this soup became a classic in Jewish delis.

Don’t be daunted by the number of steps here—this soup is hearty, abundant, and one pot goes a long way.

INGREDIENTS:

• 3 liters chicken or vegetable stock, plus extra at the end of the cooking
• 200g (1 cup) pearl barley
• 2 bay leaves
• 2 cloves garlic
• Vegetable oil
• 2 large onions, chopped
• 3 sticks celery, chopped
• 5 carrots, peeled and chopped
• 500 g (about 4 cups) white mushrooms, scrubbed and sliced
• 3 sprigs thyme (or 1 teaspoon dried thyme)
• Salt and freshly ground black pepper

METHOD:

1. Start with the barley: In a large saucepan, combine the stock, pearl barley, bay leaves, and garlic. Bring to a boil, then reduce to a low rolling boil. Cook partially covered on medium-low heat until the barley is tender—this may take 1 to 2 hours.
2. Sauté the onions: While the barley cooks, heat a large sauté pan over medium heat. Add enough oil to cover the bottom of the pan. Once shimmering, add the onions and cook, stirring frequently, until soft and translucent—about 5 minutes.
3. Cook the vegetables: Add the celery and cook for another 5 minutes. Add the carrots and cook until all the vegetables are tender. Season with salt and pepper. Remove from the pan and set aside. (If the barley isn’t ready, place the cooked vegetables in a bowl.)
4. Fry the mushrooms: Add more oil to the pan. Working in batches, fry the mushrooms in a single layer until browned on one side, then flip and brown the other side. Season lightly. Add to the cooked mushrooms to the other cooked vegetables. TIP: Don’t crowd the pan; overcrowding will steam the mushrooms instead of browning them.
5. Combine and finish the soup: Once the barley is tender, add the cooked vegetables and mushrooms to the pot. Stir in the thyme. Add more stock if needed to cover the ingredients by 2 cm (1 inch). Bring the soup back to a boil, reduce to a simmer, and cook covered for 20 minutes until the flavours marry.
6. Season and serve: Remove the bay leaves and garlic. Season generously with salt and plenty of freshly ground black pepper before serving.

MAKE AHEAD:

The soup can be made in advance; refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, you may need to add a bit of water as the barley will keep absorbing water as it sits.