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

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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

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Sephardic Parve Soup

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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


  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)



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