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Mushroom Barley Soup

Colorful to look at, this soup is rich and very tasty. All the veggies give it a hearty, filling appeal So dig in and enjoy it as much as we did.
Course Soup
Cuisine Jewish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people


  • 1 cup pearl barley
  • 2 lbs. button mushrooms cleaned, cut in 1/2
  • 2 tbsp. unsalted butter or oil, pareve margarine
  • 1 large onion, diced
  • 2 stalks of celery, diced
  • 2 carotts, diced
  • 8 cups beef broth vegetarian or chicken stock can be substitued
  • 1 bay leaf optional
  • 1 sprig of thyme, remove leaves
  • 3-4 tbsp. canola or vegetable oil
  • Kosher salt and pepper to taste
  • 2 chopped garlic cloves


  1. Cook barley in water according to package directions. Add a little salt ( approximately 1/4 tsp.). When soft and water is mostly evaporated, the barley is done. Cover pot and turn off heat. Leave on stove another 5-8 minutes. Check that it does not stick to the pot, then set aside.
  2. In a medium skillet, heat butter and saute onions carrots, celery, bay leaf and thyme. Add garlic and mushrooms. Cook uncovered. When mushrooms are soft remove from heat. Set aside.
  3. In a large stock pot add 8 cups of broth and bring to a boil. Lower heat. Add the veggies and the cooked barley. Cook 30 minutes more. Check seasoning and add the salt and pepper to taste.
  4. Remove bay leaf before serving.