Planning A Meal? Try these:
Appetizer: Herbed Mushrooms
Ave. Rating is


More Like This:
Vegetarian Harira (Lentil and Chickpea Soup) Ave. Rating is 4.4
Lentil Soup Ave. Rating is 3.6666666666667
Lentil Soup (Sopa De Lentejas) Ave. Rating is 2
Lentil Soup with Swiss Chard Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Parve Mushroom and Barley Soup
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

Posted by:  

Vary the recipe by using a mix of wild mushrooms, or red wine in place of vermouth or white wine. For a heartier soup, use beef broth.

Serves: 8

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Soup

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

1 cup barley
2 tbl. olive oil
2 large onions, sliced
1-1/2 lb. white mushrooms, thickly sliced or chopped.
2 tbl. tomato paste
32 oz. vegetable broth
5 medium carrots, sliced thin
1/4 cup white dry Vermouth (substitute dry white wine)
1-1/2 tsp. salt
Pinch pepper
1 tsp. cumin
Fresh Sage for garnish

Directions

  1. Bring barley and 4 cups of water to boil in a saucepan. Cover and simmer 30 minutes. Drain and set barley aside.
  2. Heat olive oil over medium-high heat in a large saucepan. Add celery and onions and saute 10 minutes until golden, stirring occasionally.
  3. Increase heat to high, add mushrooms and cook, uncovered until liquid evaporates and mushrooms are lightly browned, stirring occasionally (about 10 minutes).
  4. Reduce heat to medium-high and add tomato paste and cook, stirring, for an additional 2 minutes.
  5. Add broth, carrots, vermouth, salt,pepper, cumin, barley, and 4 cups of water.
  6. Bring soup to boil then simmer over low temperature, covered, for 25 minutes. Soup is ready when carrots and barley are tender.
  7. Serve garnished with sage.

Reader Comments


ElieC says...
Rating is 4

We make this regularly and it's always a big hit. Tastes strongly of mushrooms and wine, less so of barley.
Nov 29, 2009 (report abuse)


Car Hire Alicante Airport says...
Rating is

Maybe you may want to add a facebook button to your site. I just bookmarked the url, but I must do this manually. Just my 2 cents.
Mar 28, 2011 (report abuse)


Ianna says...
Rating is

Good stuff. My visitors have been asking about this, do you mind if I re-print this on my blog? I will of course give full credit to this site, and I will link to you if you like. Thanks.
Dec 1, 2011 (report abuse)


 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader