Polish krupnik barley soup with chicken and mushrooms

Ingredients

For 1 serving

• Pearl barley45 g
• Skinless chicken thighs130 g
• Dried mushrooms5 g
• Potatoes80 g
• Carrots1
• Celeriac50 g
• Chicken broth650 ml
• Dill4 g
• Butter5 g
• Saltto taste

Contains: gluten, lactose, celery,

In season: September – February

Method

1. Put the dried mushrooms in a cup of hot water and leave them to soak for 15 minutes. Meanwhile rinse the pearl barley.
2. Put the chicken thighs and barley in a pot with the chicken stock, bring to the boil, skim and simmer over low heat.
3. When the mushrooms are soft, squeeze them, chop them and add them to the pot along with the soaking water strained through a fine sieve (it catches the grit). Keep cooking until the chicken and barley have had 25 minutes in all.
4. Meanwhile peel the potatoes, carrot and celeriac and dice them into about 1 cm pieces.
5. Lift out the chicken and shred it; add the vegetables and cook for 15 minutes over medium-low heat, until tender and the barley is soft; season with salt.
6. Return the chicken, stir in the butter off the heat, chop the dill and serve the soup with the dill on top.