Mushroom Barley Soup

I was on a college road trip when I had my first taste of Mushroom Barley Soup. My friends and I stopped at a roadside deli—I wish I could remember the name of the place. What I do remember is that piping hot bowl of delicious soup. It was love at first bite.

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You can find this soup on most Jewish deli menus. The dish has roots in the Ashkenazi Jewish communities of Eastern Europe. Mushrooms were popular in these cold-weather countries because they could be harvested, dried, and stored for later use. In my friend Etti Hadar’s family memoir, her Polish uncle Dov Levin talks about how his mother used to string up rows of mushrooms with a thread and needle in the attic. They would hang the mushrooms near the chimney; the heat of the stove would dry them out faster that way.

Barley was also plentiful and easy to grow in the Eastern European climate, making it a common addition to hearty winter dishes like soup and cholent. Barley’s history goes back even further; in fact, it is arguably the world’s first and most ancient cultivated grain. It is also one of the Seven Species mentioned in the Bible.

Ever since that fateful college road trip, I’ve worked on creating my own soup recipe to achieve what I consider the perfect balance of mushroom barley flavor. I’ve stuck to simple, natural ingredients. Inspired by Uncle Dov’s memoir, I added dried mushrooms with their soaking liquid to the broth, along with fresh mushrooms seared golden brown. The combination adds complex flavor to an otherwise simple soup. A long, slow simmer reduces the broth, making the soup thick and rich.

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This robust, filling soup makes a hearty lunch or dinner on a chilly autumn day. Despite being “comfort food,” it is surprisingly healthy. Barley is rich in dietary fiber and selenium. The grain also contains beta glucan, a complex sugar that can help to lower cholesterol. Enjoy!

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Large Pot

Skillet

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Other Great Recipe Ideas

In Erika’s Kitchen: Winter Greens Soup with Mushrooms

The Pioneer Woman: French Onion Soup Stuffed Mushrooms

Simply Recipes: Mushroom Risotto

Kalyn’s Kitchen: Chicken Barley Soup

Weelicious: Barley, Chicken and Broccoli Salad

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