Recipe by Sina Mizrahi

Herb-Infused Mushroom Barley Soup

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Parve Parve
Medium Medium
10 Servings


- Gluten

An array of fragrant herbs adds a delicious complexity to this beloved winter classic.


Main ingredients

  • 2 tablespoons Bartenura Olive Oil

  • 2 large onions, diced

  • 2 stalks celery, diced

  • 2 cups sliced fresh or canned mushrooms

  • 3 carrots, peeled and diced

  • 2-3 potatoes, peeled and grated

  • 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic

  • 8 cups water

  • 1/2 cup barley

  • 2 teaspoons salt

  • 1 teaspoon dried basil

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon dried dill

  • 1/4 teaspoon black pepper

  • 1/2 a bunch fresh parsley, finely chopped

  • 2 teaspoons Glicks Soy Sauce (optional)


For the soup


Heat the oil in a large 6-quart soup pot over a medium flame. Sauté the onions and celery until translucent, 3 to 4 minutes.


Add the mushrooms, carrots, potatoes, and garlic and cook for another 4 to 5 minutes, stirring occasionally.


Add the water and barley and bring to a boil. Season with salt, basil, thyme, dill, and pepper.


Cover, reduce heat to low, and simmer for at least 2 hours. Add the parsley and soy sauce, if using, and stir well. Serve hot.

Herb-Infused Mushroom Barley Soup

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Abigail Bergman
Abigail Bergman
6 years ago

Warm and filling This soup is a vegetable-packed, to the extent that it there is far more vegetable than liquid and more akin to a stew. The mushroom flavour was less intense because of the addition of a wide variety of other vegetables. The herbs provided excellent flavour and it was nice not to have to add stock. I made the soup excluding the soy sauce and it proved popular with the whole family.

Chaia Frishman
Chaia Frishman
Reply to  Abigail Bergman
6 years ago

My favorite kind of recipe. A double duty meal. I guess if you add some more liquid you can turn it more soup-y.