Mushroom Barley Soup

As we are coming to the last part of our holiday celebrations, I still have a few As we are coming to the last part of our holiday celebrations, I still have a few more traditional recipes to post. I am also very excited to report that with all the delicious holiday goodies, while traveling and eating out or in friends’ homes, my husband still managed to lose 11 lbs more! The secret is strict educated selection and portion control. Enjoy this delicious, yet quite dietetic soup, Beautiful People!

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Traditional Jewish comfort food, with history more ancient and undoubtedly more venerable than the ubiquitous “Jewish penicillin” – chicken soup, Mushroom Barley soup was served in my family during the holiday of Sukkos, the final one of the series of High Holidays. The end of October – beginning of November was already pretty chilly, so a thick, hot,and filling soup was always welcome, as the Sukkos meals are supposed to be eaten outside, in the booths especially constructed for this purpose. However, there are many other fall and winter soups, just as comforting and filling, so why barley?

The real reason goes back to the Torah, where the land of Israel is called “a land of wheat, barley, grapes, figs and pomegranates, a land of olive and honey.” This interesting combination of two grains and five fruits, known as sheva minim (seven species), was celebrated two times during the…

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