Kosher Mushroom And Barley Soup
This Kosher Mushroom and Barley Soup is a hearty and comforting dish that is perfect for a chilly day. The combination of earthy mushrooms and chewy barley makes for a satisfying and nutritious soup.
Ingredients
- 1 cup pearl barley
- 8 cups vegetable broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the mushrooms, carrots, and celery to the pot. Cook until the vegetables start to soften, about 5 minutes.
- Stir in the pearl barley and vegetable broth. Add the bay leaves and season with salt and pepper.
- Bring the soup to a boil, then reduce the heat to low. Simmer for 45-50 minutes, or until the barley is tender.
- Remove the bay leaves and adjust the seasoning if needed. Serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 9g
- Fiber
- 6g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Kosher Mushroom and Barley Soup with a side of crusty bread or a green salad for a complete meal.
Tips & tricks
For a richer flavor, you can sauté the mushrooms separately before adding them to the soup.
Cost
$15