Barbara's Mushroom Barley Soup
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.
- 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 h 15 m
- 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.
- 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.
- 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.