Krupnik Recipe
Summary
Ingredients
| 1/2 cup pearl barley | ||
| Water | 2 Quart | |
| 6 beef bouillon cubes | ||
| 16 oz. Green Giant frozen mixed vegetables | ||
| 2 1/2 oz. Green Giant-frozen sliced mushrooms | ||
| Potatoes | 3 Medium, diced | |
| Parsley | 1 Teaspoon, chopped | |
| Dill seed | 2 Teaspoon | |
| 2 eggyolks | ||
Directions
Cook barley as directed on package.
Meanwhile, heat water and bouillon cubes in large soup ketde until cubes are dissolved.
Add frozen vegetables, mushrooms, potatoes and 1 t. (5 mL) of the parsley and dillseed.
Add the cooked barley.
Beat egg yolks with a small amount of water.
A little at a time, stir egg yolks into soup mixture.
Pour into a large soup tureen.
Garnish with the remaining parsley.
Meanwhile, heat water and bouillon cubes in large soup ketde until cubes are dissolved.
Add frozen vegetables, mushrooms, potatoes and 1 t. (5 mL) of the parsley and dillseed.
Add the cooked barley.
Beat egg yolks with a small amount of water.
A little at a time, stir egg yolks into soup mixture.
Pour into a large soup tureen.
Garnish with the remaining parsley.
Chef
