I created this recipe during shanah rishonah when I had tons of leftover meat from a Shabbos meal. Maybe there was something special about that first batch or maybe it was just beginner’s luck, but I’ve never able to replicate it exactly. Don’t worry — this recipe is delicious anyway, and I make it all the time. My best piece of advice is to make it with leftover roast — you might just get lucky too!
In a large stock pot, sauté onion in oil until golden, about 10–12 minutes. (The more browned the onions, the more color they’ll give the soup. It’s worth being patient!)
Add the meat cubes and sauté another three minutes. Add the garlic, carrots, and mushrooms and sauté another two minutes. Then add barley, water, soy sauce, and seasonings, and simmer for at least five to six hours.
This freezes beautifully. You may need to add more water when reheating.
You can add more water if you prefer a thinner consistency.