There's nothing like the experience of picking mushrooms at dawn, in a pine grove, with the smell of rain all around ....
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קרופניק פולני חלבי - מרק פטריות וגריסי פנינה
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This picture takes me back to an early childhood memory, of the age of five,
with my dear father
Returning home to bother with cleaning the mushrooms and preparing a comforting wintry casserole with a wonderful aroma of pine mushrooms
Krupnik - creamy Polish wintry soup, delicious and comforting. Recommended to cook it one day in advance, then the flavor improves and it thickens
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Advance preparations - chopping all vegetables :
- 5 unpeeled carrots, diced
- 5 potatoes, peeled and diced
- 5 stalks of celery, chopped
- 1 package of sliced champignon mushrooms
Cooking :
- Fry and brown lightly;
- 50g butter
- 1 large onion, chopped into small cubes
- Add the chopped vegetables for a short frying
- Fry and brown lightly;
- 50g butter
- 1 large onion, chopped into small cubes
- Add the chopped vegetables for a short frying
- Add and bring to a boil;
- 4 liters of water (leave room for a liter of milk to be added later)
- A handful of variety of dried mushrooms, crumbled
- 1.25 cup of pearl barley
- 1 flat tsp of nutmeg
- 1 full tablespoon onion soup powder
- 1 full tablespoon mushroom soup powder
- Salt (I added 3 heaping teaspoons, but add as needed)
- 4 liters of water (leave room for a liter of milk to be added later)
- A handful of variety of dried mushrooms, crumbled
- 1.25 cup of pearl barley
- 1 flat tsp of nutmeg
- 1 full tablespoon onion soup powder
- 1 full tablespoon mushroom soup powder
- Salt (I added 3 heaping teaspoons, but add as needed)
- Cook for about two hours over a low flame
- At the end of cooking add milk and garlic, bring to a boil and turn off the heat;
- 1 liter of milk
- 3 teaspoons of crushed garlic (or more - adds a delicate fragrance to the soup)
- Thickening the soup:
- Thickening the the soup, if necessary, you do by slightly grinding with a blender-stick
- Alternatively, if the next day the soup is too thick, you can add water
- At the end of cooking add milk and garlic, bring to a boil and turn off the heat;
- 1 liter of milk
- 3 teaspoons of crushed garlic (or more - adds a delicate fragrance to the soup)
- Thickening the soup:
- Thickening the the soup, if necessary, you do by slightly grinding with a blender-stick
- Alternatively, if the next day the soup is too thick, you can add water
Serving on a wintry night ....
- A bowl of steaming soup with garlic challah
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Photography from
http://www.renbehan.com/2013/02/polish-wild-mushroom-soup.htmlhttp://www.ynet.co.il/articles/0,7340,L-4330356,00.html
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