Specializing in Private Tours of Israel and Israel's Lesser Known Tourist Attractions, the Gems.
Specializing in Private Tours of Israel and Israel's Lesser Known Tourist Attractions, the Gems. 

Hearty Mushroom Barley Soup Recipe

by Alix E. Ginsburg 

¾ cup Barley (can increase to one cup.)
2 Tbsp. Olive Oil
3 Medium-sized Celery Stalks, sliced or 2 Large Onions, depending on taste, or substitute Shallots.
1 ½ lb./680 gr.  Mushrooms, thickly sliced or chopped. Can use regular White Mushrooms, or you can augment dish with a mix of wild mushrooms such as Crimini, Oyster or Shitake mushrooms.
2 Tbsp. Tomato Paste, optional, but a nice adjunct if you have it around. Adds lovely color. Alternatively, if you like a more liquid soup, use a nicely seasoned tomato sauce, up to a cup.
28-32 oz./820-940 ml.  Broth, you can use Vegetable, Chicken or Beef. Can make with water, if broth unavailable.
5 Medium-sized Carrots cut into ¼-inch thick slices, even better if you cut the carrot lengthwise in half first, then cosswise.
¼ Cup White Dry Vermouth, Dry White Wine, dry Red Wine or Dry
1 ½ Tsp. Salt
1 Pinch Pepper
1 tsp. Cumin, Curry or Coriander, Optional
Fresh Sage or other Herbs for Garnish
1. Heat barley and 4 cups of water to boiling in a 3-Quart saucepan. Cover and simmer 30 minutes. Drain barley and set aside.


2. In a larger Dutch oven or saucepan over medium-to-high heat, heat olive oil. Add celery and onion(s); cook 8 to 10 minutes until golden, stirring occasionally.


3.Increase heat to high; add mushrooms and cook 10-12 minutes until liquid evaporates and mushrooms are lightly browned, stirring occasionally.


4.Reduce heat to medium-high;add tomato paste or sauce and cook, stirring, 2 minutes. 


5. Add broth or water,carrots, vermouth/wine/sherry, salt, pepper, (optional seasoning), barley, and


4 cups of water; heat to boiling.


6. Reduce heat to low; cover ad simmer 20-25 minutes until carrots ad barley are tender.


7. Garnish with Sage or other herbs, to taste.
Options: Consider adding leeks, fennel, etc.


Comments: Soup keeps well and can be frozen, but loses its texture a bit with freezing.



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