My Non-Toxic Mushroom-Barley Soup
Graphic by Angelie Zaslavsky
As good, or better, than you can get in a deli, this soup is hearty and satisfying. And if you’ve foraged the mushrooms yourself, it tastes even better.
Serves 8–10
3 tablespoons olive oil
1½ cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 tablespoon minced garlic
1 pound fresh porcini mushrooms, sliced (you can find porcini mushrooms in the grocery if foraging is not your cup of tea)
3 quarts chicken broth (substitute vegetable broth for a vegetarian soup)
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon nutmeg
1 teaspoon thyme
1 cup pearl barley
2 tablespoon minced dill
2 teaspoons chopped parsley
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Learn how to make mushroom-barley soup step by step — in Yiddish!
1) In a large stockpot, sauté onions, carrots, celery and garlic until tender, but not brown. Add the mushrooms. Cook until just soft.
2) Add the broth, seasonings and barley. Bring to a boil. Simmer 2 hours, or until barley is tender. Just before serving, stir in the dill and parsley.
Carol Goodman Kaufman is the travel and food columnist for the Berkshire Jewish Voice and the Jewish Leader of Connecticut and Rhode Island, and a regular contributor to Boston’s Jewish Advocate.
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