Mushroom and Barley Soup

 Mushroom and barley soup is a great meal for those autumn and winter months when you want something that’s warming and filling but not too heavy.  It is also a popular Hanukkah recipe that contrasts nicely with all the fried food that is typically served during this holiday.

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What type of mushrooms works best?

You can use almost any mushrooms in this soup but porcini mushrooms are one type that works particularly well.  They have a rich, quite strong flavour that works perfectly with this type of recipe.  But also experiment and test it with your favourite type of mushrooms.

Pearl Barley Vs. Hulled Barley

This recipe uses whole or hulled barley which is the entire grain with the outermost hull removed.  It does take a little longer than the pearl barley option but has that nutty flavour and allows the other ingredients to blend together.

Pearl barley can also work, it is made by removing the coating from unhulled barley and making a grain with a smooth surface.  It usually takes less time to cook and will be a little chewier than the whole grain version.  So test and see which you prefer!

What you need to make Mushroom and Barley Soup

• 1 can of chopped tomatoes, with the juice (1 pound can)
• 2 quarts of water
• 1 thinly sliced onion
• 2 diced stalks of celery with the leaves
• 2 tablespoons of fresh flat leaf parsley that has been chopped
• 1/2 chopped green pepper, seeds removed
• 1/2 cup of whole barley
• 1/2 cup of small dried lima beans
• 1 sliced carrot
• 1 pound of sliced mushrooms
• 2 teaspoons of salt
• 2 tablespoons of fresh snipped dill

How to make the recipe

Place a large saucepan on the stove. Add the tomatoes – with their juice, water, onion, parsley, celery, green pepper, barley and lima beans to the saucepan. Heat this over medium-high heat until it begins to boil.

Reduce the heat, cover the saucepan, and allow the soup to simmer for 1 1/2 hours. Stir occasionally.

Slice the carrots and mushrooms and add them to the pan followed by the salt and dill.

Stir the added ingredients and then place the cover back on the pan.

Allow the soup to continue simmering until the carrot slices are tender. This will take approximately 20 minutes.

Taste the soup and add additional seasoning, including dill, if necessary or desired.

Can you freeze barley soup?

You can store leftovers from the soup in the fridge for 3-4 days in an airtight container once it has completely cooled.

Because the soup doesn’t contain cream, you can also freeze it.  Once it is cooled, store it in an airtight container and leave a little room at the top of the box for it to expand as freezing.  Thaw thoroughly overnight before reheating and serving.

Recipe tips

Try to cut the vegetables to a similar size and shape so they cook in a more uniform way in the pan.

If you are using fresh mushrooms, brush off any debris with a paper towel after giving them a quick rinse under the running tap.

This soup can be made with dried mushrooms, as well. Some people think the dried mushrooms add a deeper, richer taste than fresh mushrooms.

You can also use a meat base – chicken or beef – if your family prefers to have meat in its soup.