Serious Eats: Recipes
Cook the Book: Mushroom Barley Soup
The first of this week's recipes from Arthur Schwartz's Jewish Home Cooking is for Mushroom Barley Soup. I couldn't resist highlighting this one, because a good mushroom barley soup is one of my favorites. I've never made my own, prefering to get a decent one at a handful of delis here in New York, but Arthur Schwartz doesn't make this seem so difficult. The most time-consuming part might be making the chicken soup that serves as a base, but even that's not too crazy—and you can sub in four quarts vegetable broth for the chicken soup and water listed below.