Mushroom Barley Soup

February 4th, 2019 — 3:35pm

Here’s the recipe for my FB Post on mushroom barley soup:

Mushroom Barley Soup, adapted from “Jewish Cooking in America” by Joan Nathan

2Tbs dried mushrooms (I use mixture of shitake, maitake, and sometimes reishi for its healing properties), soaked in hot water for ½ hour
3 TBS butter
1 large onion diced
2 celery ribs diced
2 carrots peed and sliced
½ cup fresh parsley
3 cloves garlic chopped
1 pound fresh mushrooms (I mix shitake with crimini)
1 TBS Flour
2 quarts broth or water (I use vegetable broth but chicken or beef stock is fine too)
1 cup whole barley
Salt and pepper to taste

Strain mushroom, retain broth
Chop mushrooms
Melt butter in stockpot
Add onion, celery, ½ parsley, carrot, garlic and fresh mushrooms. Saute until soft
Lower heat, add flour for a few minutes, making sure to stir so it doesn’t stick
Add broth or water, turn heat up
Add reserved barley, dried mushrooms and mushroom water
Simmer covered for about an hour or until barley is reasonably tender
Add additional parsley, mix, and serve!

Serves 6 – 8

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