Mushroom Barley Soup

A close friend has requested my recipe for Mushroom Barley Soup – the ultimate compliment – so I am sharing it here. After several weeks of beautiful weather with balmy temperatures we are back to wind and rain here in the north of Israel and so a perfect day to make another hardy, winter soup!

To get started, it is very helpful to presoak 1 cup of barley in a measuring cup with 1 cup of water – essentially double the amount of barley. This is not an essential step, however it will speed up the cooking of the barley. (Another option if you are short on time is to microwave the barley and water for 1 – 2 minutes.)

Ingredients

1 T vegetable oil (I use sunflower oil, and then add a small amount of olive oil for more flavor)

1 medium onion or leek (white parts), chopped

1 bay leaf

2 cloves garlic, chopped

3 medium carrots, diced

2-3 celery stalks, diced (including leaves – if the celery root is attached, so much the better)

1 package of mushrooms, cleaned and sliced

Optional: 1 cup green cabbage, julienned and chopped, medium zucchini, grated

1/4 cup fresh parsley, chopped

2 cups chickpeas, cooked, including their cooking liquid

1 cup barley, pre-soaked 1 hour

6 – 8 Cups of vegetable stock or water or vegetarian soup stock.

1 tsp. salt, pepper to taste

Instructions

1.  Heat the vegetable oil over low heat in a pot large enough to hold all the Ingredients.  Add chopped onion or leek and sauté for five minutes with the cover on over low heat, until the onions or leek slices are translucent and begin to brown.  Add the garlic, sauté for a few minutes, and then stir in celery, carrots, mushrooms (and optional vegetables).  The more different kinds of vegetables that you add, the better the soup will be. Let cook ten minutes (add a few tablespoons of water if the pot starts to get dry), and add parsley, chick peas and cooking liquid.

2.  Stir, and add stock or water.  Raise heat, and bring the soup to a boil.  Then, lower heat and add the barley, simmering at least one hour, with the top on the pot, but open a crack.  

3. Taste and cook longer if the flavor is not strong enough yet.  Add salt and pepper just before serving.  

What is your favorite winter weather soup? Tell me what you like – or what you would like me to share – in the comments below.