Recipe by Chanie Nayman

Hearty Mushroom Barley Soup

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Meat Meat
Easy Easy
16 Servings


- Gluten - Soy
5 Hours, 20 Minutes

No Diets specified

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!  


Main ingredients

  • 2 tablespoons oil

  • 2 large onions, finely chopped

  • 1 and 1/2–2 pounds leftover cholent meat or roast, chopped into small cubes

  • 1 teaspoon crushed garlic, or 1 cube Gefen Frozen Garlic

  • 2 large carrots, thinly sliced

  • 24 ounces (6 cups) fresh mushrooms, sliced

  • 3/4 cup Gefen Pearl Barley or other raw barley

  • 16 cups water

  • 1/4 cup Glicks Soy Sauce

  • 1 tablespoon MSG-free chicken soup mix

  • 1 tablespoon salt

  • 1 teaspoon pepper


Make the Soup


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.
Hearty Mushroom Barley Soup

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