Hearty Mushroom Barley Soup (Parve or Meat)

Hearty Mushroom Barley Soup (Parve or Meat)

Make a kosher, dairy-free recipe for mushroom barley soup that can be made with vegetable broth for vegetarians, or chicken stock for meat-eaters.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Cook the Pearl Barley:  In a medium saucepan, combine the water, pearl barley, and a pinch of salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 to 45 minutes, or until the barley is soft and most of the water has been absorbed. Turn off the flame, but keep the barely covered for another 5 minutes to steam.
  2. Step 2

    Saute the Vegetables: While the barley cooks, warm the olive oil in a stockpot or large Dutch oven set over medium-high heat. Add the onion, carrot, and celery, and saute until the onions are soft and translucent about 5 to 7 minutes. Add the garlic and saute 1 minute more. Add the mushrooms and cook uncovered, sauteeing occasionally, until the mushrooms release their juices and turn soft, about 5 minutes more.
  3. Step 3

    Prepare the Soup:  Add the vegetable broth or chicken stock to the pot (or if preferred, use water and instant soup powder as described in the recipe note above), raise the heat and bring to a boil. Drain and rinse the barley and add to the pot. Reduce the heat to low and simmer, partially covered, for about 30 minutes. Season to taste with salt and pepper if desired.