Goldberg’s Bagel Company & Deli

Goldberg’s Bagel Company and Deli’s Mushroom Barley Soup

12 cups low-sodium chicken or mushroom stock

1 1/4 cups pearl barley (about 10 ounces)

3 cups water

2 cups dried mushrooms

1/4 cup extra virgin olive oil, divided

1 large onion, diced

1 cup diced celery, including leaves (about 2 ribs)

1 cup peeled, diced carrots (about 2 carrots)

2 cloves garlic, crushed

1 pound white mushrooms, scrubbed and sliced

Salt and pepper

Chopped parsley, for garnish

In a large stockpot, bring stock to a boil. Stir in barley, reduce heat and simmer uncovered while preparing the remainder of the ingredients. Set a timer. You will cook soup for 2 hours, 15 minutes total.

While stock is simmering, combine water and dried mushrooms in a small saucepan. Bring to a boil over high heat. When water boils, remove pan from burner and allow mushrooms to soak 20 minutes. Strain out mushrooms, chop and set aside. Strain mushroom soaking liquid using a coffee filter set into a colander or mesh strainer and set liquid aside.

In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and saute until softened. Add celery and carrots and saute 5 minutes or until vegetables begin to brown and caramelize. Add reserved chopped soaked mushrooms and crushed garlic. Saute 2 minutes. Scrape up any browned bits from bottom of skillet and pour in reserved mushroom soaking liquid. Cook 2 minutes or until mixture is hot. Add contents of skillet to the simmering stockpot of stock and barley.

In the same skillet, and without rinsing, heat 1 tablespoon olive oil over medium-high heat, tilting to coat the bottom of the pan. Spread half of the sliced white mushrooms in a single layer at the bottom of the skillet. Sprinkle them with salt and pepper and turn heat to high. Let the mushrooms sear without stirring. After 2 minutes, stir the mushrooms continuously for another 1-2 minutes until they are seared golden brown and shrink to about half their size. Add the seared mushrooms to the stockpot. Repeat with remaining tablespoon olive oil and remaining mushrooms. Add seared mushrooms to the stockpot.

Continue cooking the soup until 2 hours, 15 minutes has passed or until the barley is completely tender and the soup has thickened. Add reserved mushroom soaking water if the soup becomes too thick. Season to taste and serve hot, garnished with chopped parsley. Makes: 13 cups

Per 1-cup serving: 258 calories (percent of calories from fat, 20), 16 grams protein, 48 grams carbohydrates, 8 grams fiber, 7 grams fat (1 gram saturated), no cholesterol, 57 milligrams sodium.