Wild Mushroom Barley Soup

Wild Mushroom Barley Soup

I remember the first time I made mushroom barley soup. I was having a large group of people over for a simcha and I decided to whip up a batch of the hearty soup. Having never made it before, I underestimated how much the barley would expand. Lets just say it was more of a cream of barley soup than a mushroom anything. I have since learned my lesson and to be sure of myself, I cook the barley separately and add it the soup once it’s already tender.

But that’s not the only thing that makes this soup anything but average. Instead of serving up a bowl of soup with a puddle of grease floating on top (you all know what I’m talking about), I blend the soup using only half of the barley. Since my kids wouldn’t normally eat mushrooms, blending it makes for a perfect disguise and they don’t have to miss out on this delicious recipe. After blending, I add in the remaining barley for added texture in every bite.

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13 thoughts on “Wild Mushroom Barley Soup

    1. It is! My mom happened to pass by after I made the soup. I gave her a bowl and she said it was the best soup she had ever tasted!

    1. Thanks Mashi! I meant it for the barley but since I wrote it in a separate note, I’ll take it out. Sorry for the confusion. Did you add it to the soup (I’m sure it would still be fine).

  1. Hi Chanie,

    We’re just 2 and it looks like this serves at least 6-8. Would freezing the leftovers work? Have you tried that? I would add the additional barley once I defrosted…


    1. I haven’t made in a while (and I always kick myself for not writing the serving size!) but I think I would double it! The last time I made it (for a catering job), the pot was licked clean!

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