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Mushroom Barley Soup

Mushroom Barley Soup
Mushroom Barley Soup
Ah, autumn. A wonderful time to review one’s soup recipes.

I originally learned how to make mushroom barley soup from Mollie Katzen’s Moosewood Cookbook. Here is my current one-pot recipe, which I prepare now by heart without consulting Mollie:

Ingredients

  • Mushrooms
  • 1 onion
  • 1/2 cup barley
  • Flavoring: I use a tsp. of miso. You can also use soy sauce and/or 1 tsp. of red wine.
  • Salt and pepper to taste
  • Water
  • Olive oil to cover bottom of pan

Many optional ingredients:

  • Root vegetables: chopped carrots, parsnip, and/or turnip
  • Garlic clove
  • Chopped celery
  • Chopped ginger root
  • Green leafy vegetables: chopped kale or collards
  • Herbs, fresh or dry: dill, oregano, thyme
  • Shiitake mushrooms: make the soup all the more healthful and flavorful by using shiitake mushrooms

Preparing the Soup

Saute the chopped onion in a bit of olive oil at the bottom of a large pot. When the onion turns translucent, add the barley. Add more than enough water to cover the barley – about one inch higher in the pot. Cook for about 1/2 hour until the barley is almost tender. Add pepper and salt to taste. Add optional ingredients of carrots, other root vegetables, garlic and celery; add the mushrooms. Pour in one cup more of water. Cook until the vegetables are tender. Add optional kale, dill, other herbs and/or other fast cooking greens. Add soy sauce or miso to give the soup taste. Serve warm.

Coming soon (next week?): a list of soup recipes from around the blogosphere. Also, some suggested soup ingredients. If you have a favorite soup recipe that is on a blog, feel free to leave the link in the comments (thanks to Mrs. S., who last week did just that).

annie says

I have the mushrooms. Going to get barley. This looks delish. Thanks.

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leoraw says

Glad it looks good. I took about 10 photos of the soup in this bowl and then picked one.

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Mrs. S. says

Yum! This soup sounds like it would be just the thing for the wonderfully wet weather we've been having.

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Ilana-Davita says

I have just made soup with Hokkaido pumpkin, I'll post it if it's nice.

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leoraw says

Sounds delightful!

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Klara Le Vine says

How can anything with Hokkaido not be nice?? I'm jealous!!

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Ilana-Davita says

The post is ready. I'll put it up tomorrow.

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Klara Le Vine says

Leora,

I love the bowl you chose - such an unusual shape.

There are different kinds of barleys one can use - those in the States can get hulled barley at http://www.simply-natural.biz/Hulled-Barley.php - it's a hearty barley, more chewy than what is often available at grocery stores. But it does need to be soaked.

I love putting celery in at the end, to give a contrasting texture, a crunch.

Also, barley soup thickens as it sits, so if any left the next day, good to put in some stock or more water and more flavoring (I like soy sauce).

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Jew Wishes says

Quite the appetizing photo. I am going to try the recipe, once I get settled.

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Abbi says

Sounds yum! I love the miso idea. And I love barley mushroom soup.

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Deborah Rey says

I'm coming over for dinner, Leora!

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Janet says

OMG that looks SO good! I just picked up some dried shiitakes, too. I'm making this as soon as I'm well!

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phyllis says

i can almost smell it....delish!! i make mollie katzen's mushroom barley soup too. so good.

i make this one from her also: http://imabima.blogspot.com/2007/10/tasty-tuesday-squash-mushroom-soup.html

and this one (not from her)
http://imabima.blogspot.com/2007/10/spoon-lovebest-shot-monday-veggie.html

and this isn't soup but it's mushroom barley soup in casserole form:http://imabima.blogspot.com/2007/10/tasty-tuesday-mushroom-barley-casserole.html

i love love love soup.

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ramblingwoods says

I am going to try this..but it will be for me only. Hubby doesn't like mushrooms... what he is missing.lol

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Devo K says

Thanks for participating in the November KCC! Please don't forget to spread the word and post a link to it in your blog. Happy Thanksgiving!

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Please leave a comment! I love to hear from you.

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