This Hearty Mushroom Barley Soup, which includes carrots and celery, is a nice change from Chicken Soup for Sukkot or Simchat Torah dinner. It is easy to make, healthy and satiating. All my guests, even the vegetarians and children at the table, enjoyed this parve soup.
Prep Time: 10 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 1/2 cup pearl barley
- 1 pound fresh mushrooms
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 6 cups water
- 6 teaspoons parve chicken soup powder
- salt and pepper to taste
- 1/4 cup olive oil
Preparation:
1. Cooking the Pearl Barley
In a saucepan, place 1 1/2 cup of lightly salted water. Add 1/2 cup pearl barley. Bring to a boil. Turn heat down to low. Cover. Cook for 30-45 minutes, or until the barley is soft and most of the water has been absorbed. Turn off the flame, but keep the barley covered for another 5 minutes to steam.
2. Sauteing the Vegetables
Wash and slice mushrooms, then set aside. Wash and slice carrots and celery, then set aside. Finely chop the onion, and mince the garlic. Heat the oil in a large skillet. Saute the onion, garlic, carrot and celery until the onions are translucent. Add the mushrooms. Cook, uncovered, until the mushrooms are soft.
3. Preparing the Soup
While the vegetables are cooking, bring 6 cups of water to a boil. Add soup powder. Add cooked vegetables and barley to the soup. Bring the soup to a boil, then lower the flame and cook on low for about 30 minutes. Season with salt and pepper as desired.
Yield: 8 servings
In a saucepan, place 1 1/2 cup of lightly salted water. Add 1/2 cup pearl barley. Bring to a boil. Turn heat down to low. Cover. Cook for 30-45 minutes, or until the barley is soft and most of the water has been absorbed. Turn off the flame, but keep the barley covered for another 5 minutes to steam.
2. Sauteing the Vegetables
Wash and slice mushrooms, then set aside. Wash and slice carrots and celery, then set aside. Finely chop the onion, and mince the garlic. Heat the oil in a large skillet. Saute the onion, garlic, carrot and celery until the onions are translucent. Add the mushrooms. Cook, uncovered, until the mushrooms are soft.
3. Preparing the Soup
While the vegetables are cooking, bring 6 cups of water to a boil. Add soup powder. Add cooked vegetables and barley to the soup. Bring the soup to a boil, then lower the flame and cook on low for about 30 minutes. Season with salt and pepper as desired.
Yield: 8 servings
