Mushroom Barley Soup Done Right

Name: Mushroom Barley Soup Done Right
Cook time: 2 h
Total time: 2 h
Cuisine: Asian, Middle Eastern
Ingredients: 3 large carrots, peeled, cut into large chunks; 2 parsnips, peeled, cut into large chunks; 2 tablespoons oil; 2 onions, diced small; 5 garlic cloves, minced or 5 cubes Gefen Frozen Garlic; 1 knob celery root, finely diced; 2 small zucchini, finely diced; 1 small yellow squash, finely diced; 7 celery stalks, sliced; 10 ounces white button mushrooms, sliced; 10 ounces baby bella mushrooms, sliced; 1/2 cup barley, rinsed; 2 teaspoons salt; 1/4 teaspoon pepper; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 2 tablespoons flour; 1 (15-ounce) can Gefen Tomato Sauce (see Note)

Instructions

Cook:2h

I know what you are thinking. Really? Mushroom Barley? Hold it, hold it. This is no ordinary Mushroom Barley Soup. This is Mushroom Barley Soup, done right. This is the kind of soup that will sit in my freezer all winter long, divided into small portions, so that Child A will be able to have some any time she wants, without having to wait too long for it to defrost. It’s the perfect Motza’ei Shabbos, Erev Shabbos, before supper is ready, once supper is done, after homework, before bedtime, Sunday lunch, anytime really kinda soul food. Yes. Now you understand.

Updated at: Fri, 04 Jun 2021 11:01:47 GMT