Moosewood Mushroom Barley Soup!

Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

I'm posting this in honor of one of my best friends mom's who first served this to me during high second Jewish mother who always thought I should eat more. She used the Moosewood cookbook for many a fine dinner. Thanks Eileen!

Ingredients Nutrition


  1. Cook barley in 1 1/2 cup of the stock or water until tender (cook it right in the soup kettle).
  2. Add remaining stock or water, tamari and sherry.
  3. Saute onions and garlic in butter.
  4. When they soften, add mushrooms and 1/2 tsp salt.
  5. When all is tender add to barley, being sure to include the liquid the vegetables expressed while cooking.
  6. Give it a generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat.
  7. Taste to correct seasoning.
Most Helpful

5 5

I have made this soup for years but i add beef broth and a little more sherry or white wine and 1/2 cup of heavy cream. My family loves it.

3 5

Sorry to say- that although it was very easy to prepare and has a lot of potential, I found this soup to be very bland. I added alot of salt, pepper, and some garlic powder. The sherry lends a nice flavour a great fragrance so try not to leave it out. With added seasonings, this is a nice and easy soup. Thanks..

5 5

This soup is delicious. I made it with mushroom stock, and added celery and thyme based on other reviews. I also added some thinly sliced swiss chard at the end. It is so flavorful, I will make this again and again. Thanks for posting.