Mushroom Barley Soup

This recipe, which is one of our family’s favorites – was given to me many years ago by Helen Kadish – Larry and Marian’s late mother. I remember meeting Helen for the first time when the Kadish family came for the first time to visit our family on 86th Street for dinner. The year was 1964 or 1965.

Anna and Larry had just announced their intentions to get married, and the families were getting together.

Although at first I resented having to be at this event, I was told that I’ve got no choice – I’ve gotta not only be there, but I’ve gotta  be on my best behaviour – and  so, the families got together.

The “click” was immediate; my mother and Larry’s mother quickly became best friends, Marian and I disappeared to another room and we talked and talked throughout the evening (and we are still good friends despite the geographical distance) – the two fathers got along excellently – and Anna and Larry are still happily married after 45 years!

When my mother died in 1975, Helen brought this homemade mushroom soup to our house – I can still remember how heartwarming this soup was for all of us.

Helen so kindly shared the recipe with me, and it quickly became a family favorite. I have made it for many holidays and happy occasions throughout the years.

Ingredients:

• 1 basket champignon mushrooms (button mushrooms)
• 2-3 dried mushrooms
• 2 Tablespoons butter or margarine
• 1 medium-large onion
• 1 medium to large potato,  peeled and cut into tiny cubes
• 1 large carrot, peeled and grated
• 1/2 cup pearl barley
• 10 cups of water
• 1 packet of “mushroom soup” mix (Knorr or Osem) + 4 extra cups of water
• salt
• pepper
• red paprika
• some chopped celery leaves (optional)

Preparation:

1. Into food processor put onion, cut into small pieces – process till finely chopped.
2. Take out chopped onions from food processor put aside.
3. Put almost all the washed champignon mushrooms into the food processor, and pulse until it is very finely chopped.
4. The mushrooms that you didn’t put into the food processor, slice (3-4 mushrooms).
5. In non-stick frying pan, put butter or margarine, and the chopped and sliced champignon mushrooms and chopped onions.
6. Fry on a very small flame, till they are soft –  about 15-20 minutes. While frying, add some salt, pepper and paprika.
7. Soak the dried mushrooms in cup of warm water for about 10-15 minutes; take out of water and slice.
8. In big pot place the grated carrot, the cubed potato, the half cup of  the pearl barley, and 10 cups of water.
9. Bring to boil, lower flame to very small flame. Add the fried mushrooms and onions, and the pre-soaked dried mushrooms, which have been sliced.
10. In bowl put the instant dried mushroom soup with about 4 cups of water. Mix to dissolve. Add to the pot.
11. Add salt and pepper, and cook over very small flame for about 40-45 minutes.
12. Taste, and adjust seasoning.
13. It is good to make this several hours in advance, so that it has time to thicken a bit after turning off the flame (but it is not absolutely necessary) – if you do make it several hours in advance, you can then skim off some of the butter or margarine which rises to the top of the soup.

Enjoy!