Mushroom-Barley Soup

For a hearty, cozy meal-in-one, nothing beats the nourishing power of mushroom-barley soup in the winter. A perfect lunch or dinner that provides fiber, protein, and flavor, a bowlful will keep you full longer and feeling satisfied and warm all day long. Here are our favorites.

Savory Mushroom-Barley Soup

Submitted by J. Lustiger

Edison, NJ

This recipe is based on one I saw years ago in Mishpacha. It’s a big hit with the eineklach, freezes beautifully, and can even be made in a Crock-Pot in lieu of cholent.

• 2 onions, chopped
• 3 Tbsp oil
• 1–2 strips flanken
• 2 tsp garlic or equivalent frozen cubes
• 3 large carrots, sliced
• 48 oz (1.36 kg) mushrooms, sliced (amount can be adjusted to your liking)
• 1 cup raw barley, soaked in water and drained
• 16 cups water
• 2 Tbsp chicken soup mix
• ¼ cup soy sauce
• 1–2 Tbsp salt
• 1 tsp pepper

In a large soup pot, sauté onions in the oil for 10 minutes. Add meat, garlic, and carrots and sauté for another 3 minutes. Add sliced mushrooms and sauté for another 3 minutes. Add barley, water, soy sauce, and seasonings and simmer for at least 5–6 hours.