Name: Mushroom Barley Soup
Prep time: 15 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Middle Eastern Cuisine
Ingredients: 3 qty quarts chicken or mushroom stock (low sodium okay); 1.25 cup cups pearl barley; 2 qty bay leaves; 6 qty dried shitake mushrooms; 0.25 cup extra virgin olive oil, divided; 1 qty large onion, chopped; 1 cup chopped celery, including leaves; 1 lbs peeled and chopped carrots; 2 qty cloves crushed garlic; 1 lbs white mushrooms, scrubbed and sliced; 1 tsp Salt and pepper

This soup may be found on most Jewish deli menus. The dish has its origins in Eastern European Ashkenazi Jewish communities. Mushrooms were popular in these cold-weather regions because they could be picked, dried, and preserved for later use. In my friend Etti Hadar's family biography, her Polish uncle Dov Levin recalls his mother stringing rows of mushrooms in the attic using a thread and needle. They'd hang the mushrooms near the chimney since the heat from the stove would dry them off quicker.

Mushroom Barley Soup

Pour chicken or mushroom stock into a large stockpot and bring to a boil. Stir in the barley, add the bay leaves, then reduce heat and simmer uncovered. Set your timer for 2:15 (2 hours 15 minutes) starting now.

While the soup simmers, place dried mushrooms in a separate small saucepan. Add 3 cups of water to the saucepan and bring to a boil over high heat. As soon as the water boils, remove saucepan from heat and let the mushrooms soak for 20 minutes.

Drain the mushroom water by straining it through a coffee filter (use a mesh strainer or colander to hold the filter). Reserve the mushroom water.

Chop the soaked, softened mushrooms into small pieces and reserve.

Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the onion to the skillet and sauté till softened.

Add the celery and carrots and sauté for 5 more minutes till everything is browning and starting to caramelize.

Add the soaked chopped dried mushroom pieces and crushed garlic, sauté for 2 more minutes. Your kitchen should smell really good right about now!

Scrape up any brown bits from the bottom of the skillet. Pour the strained mushroom broth into the skillet, bring to a boil, stir. Cook for 2 more minutes till mixture is hot and bubbly. Add the contents of the skillet to the simmering stockpot with the broth and barley.

Without rinsing the skillet, heat 1 tbsp of olive oil over medium high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring.

After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size.

Pour the seared mushrooms into the soup pot. Heat the last 1 tbsp olive oil in the skillet and repeat the process for the remaining mushrooms. Add the rest of the seared mushrooms to the soup pot, stir to blend all ingredients.

Reduce heat to a low simmer. Let the soup cook uncovered until your timer goes off (2 hours 15 minutes total cooking time), or until the barley is completely tender and the soup is nicely thickened. Add water during the simmer if the soup becomes overly thick. At the end of cooking, season with salt and pepper to taste. Serve hot.

Mushroom Barley Soup

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