In the Kitchen with Henny: Mushroom Barley Soup
I love making winter soups that give you that warm and cozy feeling. Being that barley is one of the Shivat Haminim (seven species of the land), it’s a great way to warm up for Tu Bishvat – and this hearty soup that can be a meal all on its own.
- 1/3 cup olive oil
- 2 large onions, sliced
- 10-12 mushrooms sliced (portobello and champignon)
- 3 carrots, cubed
- 3 stalks celery, sliced
- 1 ½ Tbsp. kosher salt
- 1 tsp. ground black pepper (or to taste)
- 1 Tbsp. granulated garlic
- Pinch of turmeric
- 8-10 cups of water
- Parsley flakes or fresh parsley, chopped
Measure out 2 cups of barley and place it in a bowl of water. Set aside.
In a large stock pot (6-10 quarts/liters), heat the olive oil, sauté the onions and mushrooms for about 8 minutes, stirring occasionally. Add the salt, pepper, carrots, and celery, and sauté for another five minutes. Drain the water from the bowl of barley and add the barley to the pot. Then add water and spices, cover the pot and bring to a boil. Lower the heat and continue cooking for about an hour to 90 minutes. You may want to add another two cups of water, depending on how liquidy you want your soup.
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