We are having the coldest winter in New Jersey since 1950’s. Today, the temperature was just 2 degrees F plus a windshield reaching -12F. Brrrr…. Can’t wait for the winter to end. In the meantime, I’m trying to keep warm with a warming bowl of soup. Today, I’m making traditional Polish soup made with barley, called KRUPNIK. [pronounced: croopneek]
It’s cold, slushy and overall unpleasant outside, which is the perfect time to have some warm soup. I’m not a big fan of soups, but during the weather like this I crave them a lot. I hope I’m not the only one who eats soups more than usual when it’s cold and that I won’t bore you with yet another soup recipe.
Today for lunch traditional polish mushrooms soup. The weather is not getting any better yet, so why not make yourself a little warmer with another bowl of tasty soup. Last time we had a chicken corn soup, today I want to share with you mushrooms soup. Mushrooms soup is very well known In Poland. Typically, it is made out of mushrooms that people pick up themselves in the forest. Picking up mushrooms is a family activity. It is one of my dad’s biggest hobbies. He can spend hours walking around the forest and looking for different mushrooms. My dad had even an article written about his mushroom picking adventure in a local Polish newspaper 😉 http://www.lowiczanin.info/regiony/okolice-lowicza/wydarzenie/-80-prawdziwkow-znalazl-grzybiarz/
Be AWARE though, if you don’t know anything about mushrooms, I don’t recommend looking for them yourself. It can be dangerous. My dad comes from the family that LOVES mushrooms and he knows a lot about different kinds of mushrooms and which once are edible or not.
So what do we do with all those mushrooms found? Well, there are many recipes available. One of them is mushrooms soup.
This soup is really EASY to make.
- 1 pint package of mushrooms (2 cups)
- 1 small onion
- 4 cups of chicken stock
- 2 tbsp. of sour cream
- 2 tbsp. of chopped parsley
- 1 tsp. of black pepper
- Salt to taste
- 1 cup of cooked macaroni of choice
- 1 tbsp. olive oil
To make it:
- Clean the mushrooms with the paper towel and slice them
- Finely chop the onion
- Heat up 1 tbsp. of olive oil in the pan and brown the onion with mushrooms. Don’t add any salt to the mushrooms. If you do, they will release a lot of water and won’t brown
- Once the mushrooms and onions are browned (approx. 5 minutes) sprinkle with salt and pepper and set aside
- Warm up the chicken stock in the pan and add the mushrooms with onions.
- Add chopped parsley
- Bring to a boil and simmer for 5 minutes
- Add sour cream to the bowl and add 1/2 cup of the hot soup to the sour cream. Stir well. Add another 1/2 cup and stir again.
- Return everything to the pot with the soup
- Cook for another 2 minutes and turn the heat off
- The soup is done. I like to eat it with macaroni. But you can eat it with garlic bread or anything you like
ENJOY!!!! Thanks for reading!!!
The first winter storm of 2013 has come to New Jersey. It is snowing hard and it’s so cold outside that I don’t feel like sticking my nose out of the warm comforter. This is a perfect time to eat some warm and healthy chicken corn soup. It will warm you up in this chilly weather and keep you satisfied for many hours.
I am not a big fan of soups, which is unusual for Polish person 😉 In Poland soups are always the first course of every meal. There is no lunch without the SOUP 🙂 Even though I don’t eat soups every day , I like them especially when it gets colder outside.
Growing up in Poland I am used to the cold weather. Some winters in Poland are brutal. Nothing comparing to the weather in NJ. The first time I visited Poland with my husband was in December. There was so much snow everywhere that we were mostly stuck at home during our 2 week trip. We only went to visit my grandmother who lives in North-Eastern part of Poland (on the border with Belarus) and it was even worst there. It is almost a 200 miles distance and it took us 8 hours to get there. My grandmother made us her signature soup called Ukrainian Borscht. It became my husband’s favorite. (Right after chicken corn soup 😉 ). Today I’m posting the chicken corn soup recipe but I will share the Ukrainian Borscht with you soon as well. It looks like we’re going to have a cold winter this year so we should see many soups on the blog 🙂 I hope you like them.
To make the chicken corn soup you’ll need:
- 4 cups of chicken stock ( I made my own but you can use store-bought)
Ingredients for the chicken stock
3 chicken legs
6 cups of water
2 celery stalks
5 black peppercorns
salt to taste
- 1 cup of corn ( I used canned corn)
- 2 tbsp. chopped cilantro
- 2 cups of shredded chicken
- 2 carrots, diced
- 1 egg, beaten
- 1 tsp. of chili powder (optional)
To make the soup:
- If you’re making your own stock, bring all the ingredients listed under the stock part to a boil and boil for 1- 1 1/2 hours.
- Take out the chicken and shred it
- Take out the carrot, peel it and dice it
- Strain the soup and discard all the remaining ingredients
- To the stock add the corn, cilantro, chicken and carrot
- Add the chili powder if you want your soup a little spicy. If not omit this step
- Bring to a boil
- Stir in the beaten egg
I just ate my bowl of soup and I feel warm and ready to deal with the snow 🙂 And that’s how my daughter welcomed the first snow of the year 🙂
And that’s me back in Poland when I was my daughter’s age 😉
Thanks for reading and STAY WARM and keep eating soups 😉 !!!