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 Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings6people
Ingredients
1cuppearl barley
2 lbs.button mushrooms cleaned, cut in 1/2
2tbsp.unsalted butteror oil, pareve margarine
1large onion, diced
2stalks of celery, diced
2carotts, diced
8cupsbeef brothvegetarian or chicken stock can be substitued
1bay leafoptional
1sprig of thyme, remove leaves
3-4tbsp.canola or vegetable oil
Kosher salt and pepper to taste
2chopped garlic cloves
Instructions
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.
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.
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.