Mushroom Barley Soup by Hannah Kaminsky

1

ABOUT THE RECIPE:

HANNAH SAYS:
Matzo ball soup has the greatest claim to fame when it comes to Jewish stews and brews, but did you know that classic Mushroom Barley Soup has the same storied heritage? Eastern European Jews knew that mushrooms were a rich source of flavor and nutrition long before the word “umami” had resonance beyond Japan. Foraging was essential for thrifty cooks trying to make ends meet, which is why the abundant fungi ended up in so many foundational recipes. From kugel to kreplach, it’s the secret ingredient that simply tastes like home.

Makes 4 to 6 Servings

Reprinted with permission from The Everyday Vegan Cheat Sheet by Hannah Kaminsky

2

INGREDIENTS:

3 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 pound (16 ounces) sliced cremini or button mushrooms
1/2 pound (8-ounces) green beans, cut into 1-inch pieces
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup dry pearl barley
6 cups vegetable stock, divided
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ cup fresh parsley, minced

3

INSTRUCTIONS:

Preheat your oven to 350°F.

On a half sheet pan, toss together the oil, onions, carrots, mushrooms, green beans and garlic. Season with salt and pepper, stirring thoroughly to combine. Bake in the center of the oven for about 10 minutes, until the vegetables are softened and fragrant.

4

Add the pearl barley followed by 3 cups of the vegetable stock, soy sauce, and balsamic vinegar. Cover the pan loosely with aluminum foil and cook for about 45 to 60 minutes, checking every 15 minutes or so, stirring thoroughly.

Once the barley is tender and the liquid is mostly absorbed, remove the pan from the oven and distribute the mixture between bowls. Top each bowl off with the remaining stock and fresh parsley, to serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

HANNAH SAYS:
Matzo ball soup has the greatest claim to fame when it comes to Jewish stews and brews, but did you know that classic Mushroom Barley Soup has the same storied heritage? Eastern European Jews knew that mushrooms were a rich source of flavor and nutrition long before the word “umami” had resonance beyond Japan. Foraging was essential for thrifty cooks trying to make ends meet, which is why the abundant fungi ended up in so many foundational recipes. From kugel to kreplach, it’s the secret ingredient that simply tastes like home.

Makes 4 to 6 Servings

Reprinted with permission from The Everyday Vegan Cheat Sheet by Hannah Kaminsky

2

INGREDIENTS:

3 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
1 pound (16 ounces) sliced cremini or button mushrooms
1/2 pound (8-ounces) green beans, cut into 1-inch pieces
4 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
¾ cup dry pearl barley
6 cups vegetable stock, divided
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
½ cup fresh parsley, minced

3

INSTRUCTIONS:

Preheat your oven to 350°F.

On a half sheet pan, toss together the oil, onions, carrots, mushrooms, green beans and garlic. Season with salt and pepper, stirring thoroughly to combine. Bake in the center of the oven for about 10 minutes, until the vegetables are softened and fragrant.

4

Add the pearl barley followed by 3 cups of the vegetable stock, soy sauce, and balsamic vinegar. Cover the pan loosely with aluminum foil and cook for about 45 to 60 minutes, checking every 15 minutes or so, stirring thoroughly.

Once the barley is tender and the liquid is mostly absorbed, remove the pan from the oven and distribute the mixture between bowls. Top each bowl off with the remaining stock and fresh parsley, to serve.

Mushroom Barley Soup by Hannah Kaminsky
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