Name: Mushroom Barley Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pack (1/4 oz. dried mushrooms); 1 onion; 2 carrots; 2 celery; ¼ cup oil; 1 clove garlic; 3 sprigs thyme; ¾ cup barley; 4 cups mushrooms; 4 cups chicken or vegetable stock; 4 cups water; 1 cup mushroom stock (soaking liquid from the dried mushrooms); Kale (optional)

Mushroom Barley Soup

This is a great recipe for a traditional mushroom barley soup.The earthy taste of mushrooms simmered in stock with barley and vegetables is perfect served on a cold winter day. Using dried mushrooms and its soaking liquid brings a depth of flavor to the soup

Mushroom Barley Soup

Prep Time 20

Cook Time 30

Total Time 50

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Servings

Ingredients

1 pack 1/4 oz. dried mushrooms
1 onion
2 carrots
2 celery
¼ cup oil
1 clove garlic
3 sprigs thyme
¾ cup barley
4 cups mushrooms
4 cups chicken or vegetable stock
4 cups water
1 cup mushroom stock soaking liquid from the dried mushrooms
Kale optional

Instructions

Rinse dried mushrooms in water and soak dried mushrooms in boiling hot water for 15-20 minutes covered. Keep in mind that you will use the mushroom liquid in soup.
Heat large pot over medium heat. Chop onion, celery and carrots into a small dice. Pour oil in pot and place chopped vegetables in pot, sauté vegetables for three minutes.
Crush and chop garlic; add to pot. Add thyme and 4 cups mushrooms and sauté for fifteen minutes; until the liquid from the mushrooms cooks out. Add barley, dried mushrooms, mushroom stock, water and vegetable or chicken stock and bring to a boil (add kale). Simmer for thirty minutes.
Serve with garlic bread (optional).
As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now