Mushroom barley soup is a homely Jewish classic. I’ve been making this comforting, nourishing stuff for years. It’s perfect student fare, costing pennies a potful.
This recipe makes a generous amount, and there are almost always leftovers. When it comes time to reheat it, you’ll find that the barley will have absorbed all the liquid. You’ll need to add water, stretching the recipe still further.
Mushroom barley soup
(serves 6)
- 1 Tb sunflower oil
- 2 medium onions, chopped
- 1 stalk celery, sliced thinly crosswise
- 2 cups fresh mushrooms, sliced thinly
- 1 cup pearl barley, rinsed and drained
- 5 cups water
- 1 bay leaf
- salt and pepper to taste
- 1 tsp dried dill (or 1 Tb fresh dill, chopped)
- Heat the oil in a soup pot over a medium flame.
- Sauté the onion and celery until softened.
- Add the mushrooms and sauté for five more minutes.
- Now add the barley and cook for a few minutes before adding the water and bay leaf.
- Bring to boil then reduce to a simmer. Cook covered, stirring occasionally, for about an hour (or until the barley is tender).
- Stir the dill into to the soup, then season to taste with salt and pepper.
Ten More Bites 
Wow, this looks like the ultimate comfort food! 🙂 Thanks for sharing! xx
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You’re so right — and thanks for commenting xx
Great recipe! Dill makes a delicious addition in soups! 🙂
Thank you — I’m a big fan of dill as well, fresh or dried!