| Cooks Compete |

Mushroom-Barley Soup

By Family Table Readers | November 22, 2022

Special thanks to the women of Young Israel of Fair Lawn for hosting this tasting party.

For a hearty, cozy meal-in-one, nothing beats the nourishing power of mushroom-barley soup in the winter. A perfect lunch or dinner that provides fiber, protein, and flavor, a bowlful will keep you full longer and feeling satisfied and warm all day long. Here are our favorites.

Savory Mushroom-Barley Soup

Submitted by J. Lustiger

Edison, NJ

This recipe is based on one I saw years ago in Mishpacha. It’s a big hit with the eineklach, freezes beautifully, and can even be made in a Crock-Pot in lieu of cholent.

2 onions, chopped
3 Tbsp oil
1–2 strips flanken
2 tsp garlic or equivalent frozen cubes
3 large carrots, sliced
48 oz (1.36 kg) mushrooms, sliced (amount can be adjusted to your liking)
1 cup raw barley, soaked in water and drained
16 cups water
2 Tbsp chicken soup mix
¼ cup soy sauce
1–2 Tbsp salt
1 tsp pepper

In a large soup pot, sauté onions in the oil for 10 minutes. Add meat, garlic, and carrots and sauté for another 3 minutes. Add sliced mushrooms and sauté for another 3 minutes. Add barley, water, soy sauce, and seasonings and simmer for at least 5–6 hours.

Meaty Mushroom-Barley Soup

Submitted by Lisa Garfunkel

Savannah, GA/Meah Shearim, Israel

This recipe was given to me by a childhood friend. It’s super easy and quick to make. It’s the perfect winter soup, as it’s that stick-to-your-bones comfort food! Everyone comes back for more!

3 stalks celery, chopped
4 onions, chopped
6 carrots, sliced
1 lb (450 g) mushrooms, sliced
1 lb (450 g) short ribs
soup bones
8 cups water or beef broth
1 cup barley
2 tsp salt
1 tsp pepper

Place all the ingredients in a pot. Bring to a boil, stirring occasionally. Lower heat to a simmer and simmer, partially covered, for 1 hour.

Hearty and Delicious Mushroom-Barley Soup

Submitted by Leah Mandel

Lakewood, NJ

You know those Sundays when you have so many errands to tackle? On those busy mornings, I start my week by putting up a large pot of soup. It’s so nice to know that when I come home at the end of the day, feeling both accomplished and exhausted, there will be a hearty bowl of soup waiting for me.

I reheat a bowl on Monday after work, have another bowl on Tuesday for lunch… This soup pulls me through the week!