David's Recipe for Mushroom Barley Soup

A gentrified version of a thick, warming, peasant-style soup.

Soup, Jewish

  • 1/4 cup pearl barley
  • 2-1/2 qts boiling water
  • 2 stalks celery, leaves removed, sliced on a diagonal
  • 1-1/2 cup onions, quartered and sliced
  • Pinch of salt
  • 1/4 tsp white pepper
  • 2 tbsp flour
  • 1/2 cup tap water
  • 1/4 cup oil
  • 4 cups oyster mushrooms, or other bland mushrooms, sliced or in small pieces
  • 2 large portobello mushrooms, or similar darker mushrooms
  1. Put the barley, the salt, and the pepper in the water. Reduce to a simmer.
  2. Brown the oyster mushrooms lightly and add to the soup.
  3. Brown the portobello mushrooms slightly and add to the soup.
  4. Saute the celery for a few minutes and add to the soup.
  5. Saute the onions until they just begin to turn golden.
  6. Add the flour to the onions and continue to stir constantly.
  7. Add the tap water to the onions and flour, a little at a time, continuing to stir constantly.
  8. Add the onion, flour, and water mixture to the soup.
  9. Continue simmering for another hour, or until the barley is tender.

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