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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.


Mushroom Barley Soup

Take your large pot and fill it 3/4 full of water. This soup improves with age so you might as well make a lot. The measurements are not exact, so don’t worry if you use more or less of something. That is really only important with baking. The secret of this soup is using the two kinds of mushrooms.

1/2 to 1 cup dried mushrooms – the European kind like porcheni or cremeri – not shitake

1 cup sliced fresh mushrooms (white button are fine, cremeri work well too)

1 cup barley

2 medium onions, diced

2 cloves of garlic, minced

Herbamare seasoning  (spices and sea salt, get it at a health food store, good in lots of things)

Sea salt (really the only salt to use, has all the minerals left in it)

Cold pressed, extra virgin olive oil (I use this for most uses of vegetable oil – the oils in plastic bottles, Wesson, Crisco and so forth are extracted with electricity and chemicals – not very good for us)

Sliced carrots, about three or four large ones, rub with a brush, don’t peel

About 3/4-cup each green beans and peas, fresh preferred, but as this soup is good in winter you may have to use frozen, especially the peas.

1 turnip, cubed

I like to save my onion skins then put in the pot with the water and bring to a boil, simmer for about 20 minutes, remove them, then start adding the other things. A quick easy soup stock. If you have saved other veggie trimmings, use them in the stock too. Strain before going any further.

Soak the dried mushrooms in warm water for about a half-hour, strain through a coffee filter; add the mushrooms and their juice to the stock.

Sauté the onion and garlic in some olive oil, let it just start to brown, add
to pot.

Sauté the fresh mushrooms in a little oil and add about a tablespoon of soy sauce, a bit of leftover red wine if you have it and like it – when the mushrooms are soft, add to the pot.

Add the barley and two bay leaves. Add herbamare and sea salt, about one half tablespoon each – add more later if you think it need it, I usually do, depends on how much salt you like.

Simmer covered, if it needs to thicken, take the cover off for a while.

Let this simmer for about an hour, maybe an hour and a half, add the carrots and turnip, another half-hour, Then add the beans and peas and cook until they are just done. Use some chopped parsley too. Parsley has lots of iron so it is good for more than a garnish, Chop very fine for best taste. Take out the bay leaves before serving.

This is very rich soup, with some good bread and a salad you have a simple hearty meal.

Have a question?
Roberta Schiff Mid-Hudson Vegetarian Society  845.876.2626

We look forward to hearing from you

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