This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup
- Cook Time
- Prep Time
- 8 ServingsServings
- 1 pack (1/4 oz.) dried mushrooms
- 1 onion
- 2 carrots
- 2 celery
- ¼ cup oil
- 1 clove garlic
- 3 sprigs thyme
- ¾ cup barley
- 4 cups mushrooms
- 4 cups chicken or vegetable stock
- 4 cups water
- 1 cup mushroom stock (soaking liquid from the dried mushrooms)
- Kale (optional)
Rinse dried mushrooms in water and soak dried mushrooms in boiling hot water for 15-20 minutes covered. Keep in mind that you will use the mushroom liquid in soup.
Heat large pot over medium heat. Chop onion, celery and carrots into a small dice. Pour oil in pot and place chopped vegetables in pot, sauté vegetables for three minutes.
Crush and chop garlic; add to pot. Add thyme and 4 cups mushrooms and sauté for fifteen minutes; until the liquid from the mushrooms cooks out. Add barley, dried mushrooms, mushroom stock, water and vegetable or chicken stock and bring to a boil (add kale). Simmer for thirty minutes.
Serve with garlic bread (optional).
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now