Mushroom Barley Soup | Recipe Fund

Mushroom Barley Soup

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05 Jul 2021

Middle Eastern Cuisine

Recipe Fund Recipe

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

by Alexis Vill

Recipe Fund Recipe

Ingredients

US Customary

Metric

3 qty of quarts chicken or mushroom stock (low sodium okay)

1.25 cup of cups pearl barley

2 qty of bay leaves

6 qty of dried shitake mushrooms

0.25 cup of extra virgin olive oil, divided

1 qty of large onion, chopped

1 cup of chopped celery, including leaves

1 lbs of peeled and chopped carrots

2 qty of cloves crushed garlic

1 lbs of white mushrooms, scrubbed and sliced

1 tsp of Salt and pepper

Servings

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Prep Time:

15 Mins

Recipe Fund Recipe

Cook Time:

2 Hrs 15 Mins

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Total Time:

2 Hrs 30 Mins

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Servings:

People

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Category:

Middle Eastern Cuisine

Directions

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