Mushroom Barley Soup

From "Mama Leah's Jewish Kitchen". Yield 10-12 servings. This recipe makes a lot of soup, but the soup is good for several days and freezes well also.
Mushroom Barley Soup
Mushroom Barley Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup corn or vegetable oil (I use olive oil)

  • 1

    large onion diced

  • 2

    stalks celery diced small

  • 4

    cloves garlic crushed

  • 3

    quarts beef or chicken broth

  • 1

    cup pearl barley, rinsed under cold running water

  • 2

    carrots peeled and diced

  • 2

    lbs mushrooms, sliced

  • 1/4

    teaspoon pepper

  • salt

Directions

Heat the oil in the bottom of a 5 or 6 quart soup kettle and saute the onion, celery, and garlic until vegetables start to turn transparent, but not browned (about 10 minutes). Add broth, barley, carrots and mushrooms. Simmer gently, stirring from time to time, until barley is tender, about 2 hours. if soup gets too thick, add more broth or water. Taste for seasoning, add pepper and salt if necessary. Serve hot. You can, if you like, substitute 1/2 cup dried mushrooms for 1 lb of fresh mushrooms. Soak the dried mushrooms in hot water to cover for 20 minutes, strain and add to soup. You can strain the mushroom soaking water through a paper coffee filter and substitute it for an equal amount of the broth. Dried mushrooms have a more intense, woodsy flavor and will give a rich taste to this soup.

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