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Parve
Easy
1 Hour, 10 Minutes
Diets 
Dark, frigid days just make you want to curl up with a bowl of steaming soup. This mushroom-barley has great flavor and is totally filling enough to be a meal on its own.
1 onion, minced
3 carrots, grated
2 stalks celery, diced
1/2 pound mushrooms, sliced
2 tablespoons Glicks Flour
2 teaspoons salt
1/4 teaspoon pepper
2 cloves garlic, minced, or 2 cubes Gefen Frozen Garlic
1/4 cup barley, such as Glicks Pearl Barley
2 quarts water
In a four-quart pot, sauté onion, carrots and celery in oil until golden.
Add mushrooms and sauté until limp.
Add flour and seasonings and stir for one minute. Add remaining ingredients and cook for one hour.
Photography and Styling by Baila Rochel Leiner
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When i saw this recipe first I couldn’t decide if i should make it. My kids are not big soup fans, but surprisingly they all asked me for a double portion!!!!!! it’s really delicious and very filling!!!
Make this every year for sukkos… so delish!!
100% delicious
AMAZING!!!!!!!!!!!!!! SO DELICIOUS Thanks for such a great recipe!! outstanding!!!!
Perfect for the winter.
YUM! Made this soup for Shabbos and it was delicious! Left it on the hot plate overnight and by lunchtime its flavor was unreal!
Wow. I never thought to serve soup on Shabbos afternoon. It didn’t dry out or get spoiled?