Mushroom Barley Soup

Brynie Greisman December 18, 2024

5.0 (1 reviews)

When I created this recipe, I knew I wanted it to include a variety of mushrooms, including some interesting ones, and just enough barley to thicken the soup and make it stew-like, but not more.

So off to the shuk I went. I went to a specific store that I know sells many kinds of mushrooms. The owner told me to use
shimeji mushrooms for optimum flavor. Shimeji mushrooms have a savory, nutty flavor and are slightly sweet and buttery.
The result: a soup with complex, earthy, umami flavor, full of fiber and nutrients that was relished by all!

55

1h 40m 10

Easy Vegetarian Pescatarian Vegan Parve

Contains: Gluten, Soy

Cook Mode Keep your screen awake while you cook

Ingredients

Mushroom Barley Soup

2 tablespoons olive oil
1 large onion, diced
2 stalks celery, sliced
2 carrots, peeled and diced
1 8-ounce (225 gram) basket button mushrooms, sliced medium thick (not too thin)
1 8-ounce (225 gram) basket baby bella mushrooms, sliced medium thick
1 5-ounce (140-gram) bag white shimeji mushrooms (also known as beech), rinsed well (see note)
2 cloves garlic, finely chopped
1 bay leaf
2/3 cup Gefen Pearl Barley
7 cups water
1 teaspoon kosher salt, or to taste
black pepper, to taste
2 teaspoons soy sauce
2 teaspoons Tuscanini Balsamic Vinegar
1 and 1/2 teaspoons Worcestershire sauce, such as Tonnelli
2/3 cup spinach or swiss chard leaves, cut chiffonade (thin ribbons)
1/4 cup fresh parsley, finely chopped

Explore

barley best brynie greisman classic comfort food mushrooms nutritious soup winter

Directions

Heat the olive oil over medium heat in a seven-quart pot.
Add the onion, celery, and carrots and sauté for 10 minutes, stirring occasionally. Add the mushrooms and

garlic and continue cooking for another 10 minutes over medium-high heat, stirring occasionally.
Add the bay leaf and barley and cook for another three minutes. Add the water and bring to a boil; lower heat and add the salt, pepper, soy sauce, vinegar, and

Worcestershire sauce. Cook for one hour, or until everything is tender.
Remove from heat. Add the spinach or swiss chard leaves and parsley and let steep for five minutes. Taste and adjust seasoning if necessary. Remove bay leaf before serving. This soup can be frozen.

Tips:
If fresh parsley isn’t available, add two cubes frozen parsley. It’s not the same, but it’s close!

Notes:
To use shimeji mushrooms, cut the cluster from the base and separate the stems. Add to soup whole. Brown shimeji mushrooms have a richer, more robust flavor.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Medium
Tasty Mushroom Barley Soup
Leah Blumenthal1h 35m
recipe
Easy
Restaurant Mushroom Barley Soup
Brynie Greisman2h 30m
recipe
Easy
Mushroom-Barley Soup
Nitra Ladies Auxiliary1h 10m
recipe
Easy
Mushroom Barley Soup
Nitra Ladies Auxiliary1h 30m
recipe
Easy
Best Ever Mushroom Barley Soup
Rivki1h 15m
recipe
Medium
Mushroom Barley Soup Done Right
Renee Muller2h
recipe
Medium
Herb-Infused Mushroom Barley Soup
Sina Mizrahi2h 30m
recipe
Easy
Hearty Mushroom Barley Soup
Chanie Nayman5h 20m
recipe

Explore

barley best brynie greisman classic comfort food mushrooms nutritious soup winter

Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star

100%

4 star

0%

3 star

0%

2 star

0%

1 star

0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

2 Comments

Blimey Taub • 1 year ago

The ingredients says to use EVERYTHING... But the meat.
@ what point does that go in?
Thanku

GB • 2 years ago

This soup was so simple to make! So hearty and delicious!

Mushroom Barley Soup

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

When I created this recipe, I knew I wanted it to include a variety of mushrooms, including some interesting ones, and just enough barley to thicken the soup and make it stew-like, but not more.

So off to the shuk I went. I went to a specific store that I know sells many kinds of mushrooms. The owner told me to use
shimeji mushrooms for optimum flavor. Shimeji mushrooms have a savory, nutty flavor and are slightly sweet and buttery.
The result: a soup with complex, earthy, umami flavor, full of fiber and nutrients that was relished by all!

Ingredients

Mushroom Barley Soup

2 tablespoons olive oil
1 large onion, diced
2 stalks celery, sliced
2 carrots, peeled and diced
1 8-ounce (225 gram) basket button mushrooms, sliced medium thick (not too thin)
1 8-ounce (225 gram) basket baby bella mushrooms, sliced medium thick
1 5-ounce (140-gram) bag white shimeji mushrooms (also known as beech), rinsed well (see note)
2 cloves garlic, finely chopped
1 bay leaf
2/3 cup Gefen Pearl Barley
7 cups water
1 teaspoon kosher salt, or to taste
black pepper, to taste
2 teaspoons soy sauce
2 teaspoons Tuscanini Balsamic Vinegar
1 and 1/2 teaspoons Worcestershire sauce, such as Tonnelli
2/3 cup spinach or swiss chard leaves, cut chiffonade (thin ribbons)
1/4 cup fresh parsley, finely chopped

Directions

Step 1

Heat the olive oil over medium heat in a seven-quart pot.
Add the onion, celery, and carrots and sauté for 10 minutes, stirring occasionally. Add the mushrooms and

garlic and continue cooking for another 10 minutes over medium-high heat, stirring occasionally.
Add the bay leaf and barley and cook for another three minutes. Add the water and bring to a boil; lower heat and add the salt, pepper, soy sauce, vinegar, and

Worcestershire sauce. Cook for one hour, or until everything is tender.
Remove from heat. Add the spinach or swiss chard leaves and parsley and let steep for five minutes. Taste and adjust seasoning if necessary. Remove bay leaf before serving. This soup can be frozen.

Step 2 - Credits