Evocative Mushroom Barley Soup

Evocative Russian Mushroom Barley Soup
Pareve and Vegan

Serves 8 generously

Ingredientsrsz evocative mushroom soup copy

  • ½ oz. or 1 handful dried mushrooms
  • 7 Tbsp. olive oil
  • 2 large onions, chopped coarsely
  • 2 cloves of garlic, minced
  • 1 envelope pareve onion soup mix
  • 32 oz. water (more if you like a thinner soup)
  • 1 large potato, pared and chopped coarsely
  • 1 rib celery, diced
  • 2 carrots, peeled and thinly sliced
  • 2 bay leaves
  • 1 Tbsp. snipped fresh dillweed + more for garnish (dried dill will also work)
  • 1 c. old fashioned barley
  • salt and freshly ground pepper
  • 1 lb. fresh mushrooms—any type
  • 1 c. Tofu Sour
  • strips of lemon peel for garnish


  1. Pour boiling water to cover over the dried mushrooms and allow to soak at least 20 min.
  2. Remove the mushrooms and slice—discard the tough stems.
  3. Pour the soaking water through a coffee filter and save to add to the broth.
  4. Heat 3 Tbsp. of olive oil in a 5 qt. pot. Sauté the onions and garlic in the oil until the onions are translucent.
  5. Place the onion soup mix in a 32 oz. measuring cup, add very hot water and stir. Add to the onion mixture along with potato, celery, carrots, bay leaves, dill, barley, chopped, dried mushrooms (NOT the fresh ones), and the soaking water.
  6. Bring to a boil, reduce heat, and simmer 1 hr. until the barley is tender.
  7. Remove the bay leaves.
  8. While the soup simmers, clean the fresh mushrooms, discard the stems and quarter them.
  9. Heat 4 Tbsp. of olive oil in a frying pan and sauté the mushrooms until the raw color has disappeared.
  10. Stir the contents of the sauté pan into the soup after it has cooked.
  11. Before serving, remove about 1 cup of hot soup and place in a bowl. Add the Tofu Sour and stir well. Stir the diluted Tofu Sour in the large pot of soup.
  12. Garnish with dill weed and strips of lemon peel.

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