Mushroom Barley Soup

When I created this recipe, I knew I wanted it to include a variety of mushrooms, including some interesting ones, and just enough barley to thicken the soup and make it stew-like, but not more.

So off to the shuk I went. I went to a specific store that I know sells many kinds of mushrooms. The owner told me to use shimeji mushrooms for optimum flavor. Shimeji mushrooms have a savory, nutty flavor and are slightly sweet and buttery. The result: a soup with complex, earthy, umami flavor, full of fiber and nutrients that was relished by all!

Serves 10

• 2 Tbsp olive oil
• 1 large onion, diced
• 2 stalks celery, sliced
• 2 carrots, peeled and diced
• 1 8-oz (225 g) basket button mushrooms, sliced medium thick (not too thin)
• 1 8-oz (225 g) basket baby bella mushrooms, sliced medium thick
• 1 5-oz (140-g) bag white shimeji mushrooms (also known as beech), rinsed well (see note)
• 2 cloves garlic, finely chopped
• 1 bay leaf
• ⅔ cup pearl barley
• 7 cups water
• 1 tsp kosher salt, or to taste
• black pepper, to taste
• 2 tsp soy sauce
• 2 tsp balsamic vinegar
• 1½ tsp fish-free Worcestershire sauce
• ⅔ cup spinach or swiss chard leaves, cut chiffonade (thin ribbons)
• ¼ cup fresh parsley, finely chopped

Heat the olive oil over medium heat in a 7-quart pot. Add the onion, celery, and carrots and sauté for 10 minutes, stirring occasionally. Add the mushrooms and garlic and continue cooking for another 10 minutes over medium-high heat, stirring occasionally.

Add the bay leaf and barley and cook for another 3 minutes. Add the water and bring to a boil; lower heat and add the salt, pepper, soy sauce, vinegar, and Worcestershire sauce. Cook for 1 hour, or until everything is tender.