Name: Old Country Mushroom, Bean and Barley Soup
Yield: Serves Six to Eight
Ingredients: ½ baking potato, peeled and cut into chunks; 3 celery sticks, diced or sliced; 30–45 ml/2–3 tbsp small haricot (navy) beans, soaked overnight; 90–105 ml/6–7 tbsp pearl barley; 45–60 ml/3–4 tbsp green split peas; 45–60 ml/3–4 tbsp yellow split peas; 2 litres/3½ pints/8 cups water; 1 onion, chopped; 2 carrots, sliced; 30–45 ml/2–3 tbsp chopped fresh parsley, to garnish; salt and ground black pepper; 2 vegetable stock (bouillon) cubes; 5 garlic cloves, sliced; 10 g/¼ oz or 45 ml/3 tbsp mixed flavourful dried mushrooms

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This hearty Ashkenazic soup from Eastern Europe is perfect on a freezing cold day, of which there are many in the “old country”. Serve in warmed bowls, with plenty of rye (pumpernickel) bread. This is a pareve version. For a meat version, use meat stock instead of vegetable and add chunks of long-simmered beef to the soup.

Ingredients

30–45 ml/2–3 tbsp small haricot (navy) beans, soaked overnight
45–60 ml/3–4</

Method

Put the beans, green and yellow split peas, pearl barley, onion, carrots, celery, potato, mushrooms, garlic and water into a large pan.
Bring the mixture to the boil, then reduce the heat, cover and simmer gently for about 1½ hours, o

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Ingredients

Method

Part of