Mushroom Barley Soup

This is one of Hannah’s mom’s go-to recipes for winter Shabbatot. It is also the perfect recipe for a cold night in the Sukkah. Even though it’s vegan, it’s very hearty. Rich, who had always hated mushrooms, loves them now because of this recipe. You can saute the veggies in advance if you want to spend zero time on it day-of.



  • 1 medium onion
  • 1 pound mushrooms
  • 3 tablespoons olive oil
  • 6 cups of water
  • 1/2 cup barley
  • 1/2 teaspoons salt
  • Thyme, to taste
  • 1 bay leaf
  • 1/2 tablespoons soy sauce



  1. Chop the onions and slice the mushrooms.
  2. Heat oil over medium heat and add the onion. Cook until tender.
  3. Add mushrooms and cook over high heat, stirring constantly, for about 5 minutes.
  4. Add water, barley, salt, pepper, thyme, and bay leaf and bring to a boil.
  5. Simmer covered until barley is tender, approximately 55 minutes.
  6. Stir in soy sauce and simmer 5 minutes longer.
  7. Remove bay leaf.

This recipe says it serves 6, but we find it only feeds 4. Note that it only reheats well once.


based on a recipe from California Kosher

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