Enjoy the harmonious blend of earthy mushrooms, wholesome barley, and a rich broth in this Jewish mushroom barley soup. With its comforting flavors and hearty texture, this classic soup is a delight for any occasion. Whether you're observing a special holiday or simply craving a heartwarming meal, this Jewish mushroom barley soup is sure to satisfy your taste buds and nourish your soul.
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VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
MUSHROOM BARLEY SOUP
Provided by Mark Russ Federman
Categories Soup/Stew Mushroom Kid-Friendly Lunch Barley Healthy Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Put the dried mushrooms in a bowl and cover them with 2 cups of boiling water. Allow them to soak for 1 hour. Strain the mushrooms through a cheesecloth-lined sieve into a bowl. Reserve the liquid. Coarsely chop the mushrooms and set aside.
- Melt the butter in a large, heavy stockpot or Dutch oven over mediumhigh heat. Add the onions and sauté until softened and translucent, about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in the fl our until well blended. Stir in the mushroom soaking liquid, soaked mushrooms, beef broth, and 4 cups of water. Stir in the barley, salt, and pepper to taste.
- Bring the mixture to a boil, stirring frequently. Reduce the heat to low and simmer until the barley is tender, about 30 to 40 minutes. If the soup is too thick, add a little more water. Adjust the seasoning with more salt and pepper if necessary. Sprinkle with the remaining parsley before serving.
ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP
When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium like New York's Zabar's with a definite Jewish touch. Mr. Weinzweig, a drop-out Ph.D. candidate, has taken an academic and appetizing interest in updating Jewish recipes like mushroom and barley soup, going back in history to the nineteenth-century Eastern European version similar to that served at New York's Second Avenue Deli.
Provided by Joan Nathan
Categories Soup/Stew Mushroom Vegetarian Sukkot Rosh Hashanah/Yom Kippur Fall Kosher
Yield Yield: 6 to 8 servings (P) or (M)
Number Of Ingredients 12
Steps:
- 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water.
- 2. Coarsely chop the dried mushrooms.
- 3. Melt the margarine in a stockpot and sauté the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes.
- 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick.
- 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring.
- 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste.
- 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
- 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings.
MOOSEWOOD MUSHROOM BARLEY SOUP!
I'm posting this in honor of one of my best friends mom's who first served this to me during high school...my second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!
Provided by TishT
Categories Onions
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
- Add remaining stock or water, tamari and sherry.
- Saute onions and garlic in butter.
- When they soften, add mushrooms and 1/2 tsp salt.
- When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
- Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
- Taste to correct seasoning.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the soup will be. Look for fresh mushrooms, barley, and vegetables.
- Soak the barley before cooking: Soaking the barley will help it cook more evenly and reduce the cooking time.
- Use a variety of mushrooms: Different types of mushrooms will add different flavors and textures to the soup. Try using a combination of cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms and vegetables before adding them to the soup: Sautéing the mushrooms and vegetables will help them develop their flavor and add depth to the soup.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a bit of lemon juice or white wine to brighten the flavor.
- Garnish the soup with fresh herbs: Fresh herbs like parsley, chives, or dill will add a pop of color and flavor to the soup.
Conclusion:
Jewish mushroom barley soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its combination of mushrooms, barley, and vegetables, this soup is a healthy and satisfying meal. So next time you're looking for a comforting and flavorful soup, give Jewish mushroom barley soup a try!
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