Barbara's Mushroom Barley Soup

icon::print_popup not found.

Mushroom Barley Soup is easier to prepare each time you make it. And I suggest making it often. Mushroom Barley Soup is especially nice to serve before a meat dinner. This Shabbat we are having Homemade Challah, Mushroom Barley Soup, Roast Beef, Baked Potatoes, House Salad, and Chocolate Cake.

Prep Time: 20 m
cook time
Cook Time: 1 h 15 m
Yield: 8-10 servings
Course: Soup
Occasion: Shabbat, Sukkot
Skill: Intermediate
  • 1/2 cup pearl barley
  • 1 1/2 cups water
  • 1 pound fresh mushrooms
  • 2 medium onions, finely chopped
  • 2-3 cloves garlic, minced
  • 3 Tbsp. oil
  • 4 Tbsp. dry white wine
  • 1 tsp. salt
  • 1/4-1/2 tsp. freshly ground black pepper
  • 6 cups water
  • 4 Tbsp. tamari soy sauce
  • 1-2 Tbsp. mushroom soup powder (optional)
  1. Cooking the Pearl Barley
    In a saucepan, place 1 1/2 cup of lightly salted water. Add 1/2 cup pearl barley. Bring to a boil. Turn heat down to low. Cover. Cook for 30-45 minutes, or until the barley is soft and most of the water has been absorbed. Turn off the flame, but keep the barley covered for another 5 minutes to steam.

  2. Sauteing the Vegetables
    Wash and slice mushrooms, then set aside. Finely chop the onion, and mince the garlic. Heat the oil in a large skillet. Add the onions and garlic, cook over medium heat until the onions are translucent. Add the mushrooms, wine, salt and pepper. Cook, uncovered, until the mushrooms are soft.

  3. Preparing the Soup
    While the vegetables are cooking, bring 6 cups of water to a boil. Add soy sauce and soup powder. Add cooked vegetables and barley. Cover. Simmer on low for approximately 30 minutes.