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Beef and Mushroom Barley Soup

Beef and Mushroom Barley Soup

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  • 2 lbs. beef bones
  • 1 onion, chopped
  • 1 lb sliced mushrooms (any variety)
  • 1 cup barley
  • 10 cups water
  • 1 tss. salt
  • ½ tsp. pepper
  • 2 tsp. fresh thyme
  • 1/2 cup dry red wine

Put all ingredients in pressure cooker, cover, bring to pressure, cook 30 minutes.

Tamar Genger is the founder and Executive Editor of joyofkosher.com, the world's first social network for Jewish cooking enthusiasts. Tamar is a Registered Dietitian with a Masters in Health Studies and lives in New York with her family.
Note: The laws of Shabbat rest mandate that all cooking and baking be done before Shabbat, and regulate food preparation done on Shabbat in other ways as well. For more information, see Food Preparation on Shabbat.
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Meira Shana via chabadofcary.org October 30, 2014

Soup mixes I have used both brands:
manischewitz and streits (look under Cello)

Most supermarkets carry one or both of these brands - but, of course, depends on where you live.

These packets save me from having to purchase each ingredient separately. They can be made meatless/boneless but I put marrow bones and flanken meat when making 'beef' barley/mushroom. Reply

Joan Michel Lakewood, NJ October 28, 2014

I received a message that my comment was answered but I can't find it.... HELP please! Yet I did find found one far down at the bottom of the list signed by anonymous in Lakewood NJ, but that was me!
And what packets of soup ingredients? So how much dried thyme? Thanks... Please look past my pestering, because the recipe really sounds great! Joan Michel Reply

Meira Shana San Diego via chabadofcary.org October 28, 2014

I use Flanken and Marrow and Neck bones Well, the Subject line says it all . . .

Oh, I also use the packets of soup ingredients - that long thin tube. Works fine for me. Reply

tamar Genger September 30, 2014

It should feed about 12 as a first course. Reply

carol Central NJ September 29, 2014

no mention of how many the recipe serves Reply

Tamar Genger @JoyofKosher December 18, 2013

response You will love this recipe and you can add more beef, all I used was beef bones that had some meat on them, I mostly use it for flavor and save money and calories without too much real meat, but you can add stew meat or use flanken instead of the bones.

Without a pressure cooker I would put it in the pot and cook on low for 1-2 hours. you ca leave out the thyme or use dried. Reply

Anonymous Lakewood NJ December 17, 2013

Hurray! I've been searching and searching and searching for a really good mushroom-barley soup. But if you don't have a pressure cooker, as I don't, then just dump everything into the pot and cook (covered?) how long?? Where's the beef in this recipe?Also, I live in the city where one can't very easily find fresh thyme... so I suggest you might be a little more specific about some things .... Reply

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