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A neighbor recently asked me for a recipe for the classic Mushroom Barley Soup. This hearty dish – or bowl – is a mainstay of Jewish delis. My mom, Berthe, often prepared it for Friday night dinners, always adding canned diced tomatoes to the pot.
There are several ways to make this. Some start with dried porcini mushrooms and add the white-button variety. My sister-in-law, Jane, adds everything – and the kitchen sink. She makes hers with flanken, also known as Jewish soup meat, diced potatoes, vegetables and toasted farfel, the tiny squares of pasta. Her soup is more like a stew.
Winter soups are rich and satisfying. A soup-and-sandwich supper is a cold-month must-have in our house. My repertoire has developed to include delicious ethnic soups that go well with a variety of sandwiches. We splurge with a rich chocolate cake for dessert.
When having hoagies for dinner, I whip up a pot of Escarole and White Bean Soup. Escarole, rich in vitamins and minerals, is also delicious in salads. Like spinach, kale and collard greens, this leafy green cooks down easily.
I also make an Asian-style chicken soup now that it is so easy to find frozen wonton or shu-mei in stores. Actually, I prefer shu-mei because they are akin to Hong Kong-style wonton, which I prefer. The dough is lighter and thinner.
Chicken, vegetable or mushroom stock can be used in any number of soup recipes. I find the mushroom variety adds a rich flavor to the Mushroom Barley Soup.
Here are recipes for hearty winter soups. Just add your favorite sandwich and dessert and enjoy.
Mushroom Barley Soup
Ingredients:
1-1/2 pounds mushrooms of your choice such as white button, shiitake or cremini, wiped clean and sliced
3 tablespoons of olive oil
1 large onion, diced
2 ribs of celery, diced
2 carrots, diced
2 (22-ounce) packages of mushroom stock
1 cup pearl barley
Kosher salt and freshly ground black pepper, to taste
Directions:
Place the mushrooms in a bowl and toss well.
Heat the oil in a 4-quart pot over medium. Add the mushrooms and sauté for about eight to 10 minutes or until they give up their liquid. Remove with a slotted spoon.
Add the onion, celery and carrots and sauté for about five minutes or until the onions are translucent. Add the mushrooms to the pot.
Add the stock to the pot and bring to a boil. Add the barley, salt and pepper. Lower to simmer and cook for about 30 to 45 minutes. Stir occasionally.
Serves six.
Note from Phyllis: Slice the mushrooms by hand, in a food processor or with an old-fashioned egg-slicer. Add one, 15-ounce can of chopped tomatoes to the pot when adding the stock, if desired.
Escarole and White Bean Soup
Ingredients:
3 tablespoons of olive oil
1 onion, diced
2 ribs of celery, diced
2 carrots, diced
1 large head of escarole, thoroughly washed and torn into bite-size pieces
1 (22-ounce) package of chicken or vegetable stock
2 cups of water
2 (15-ounce) cans of small white beans, drained and rinsed
2 fat bay leaves
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat the oil over medium in a heavy 4-quart pot. Add the onion, celery and carrots and sauté for about eight to 10 minutes or until the onion is translucent. Add the escarole and sauté for about three to five minutes. Add the remaining ingredients. Bring to a boil, then lower to simmer and cook for about 30 to 45 minutes.
Serves six.
Note from Phyllis: I add a sprinkling of grated Parmesan before serving.
Asian Chicken Soup
Ingredients:
4 scallions, sliced
4 baby bok choy, sliced
2 cups cooked chicken, shredded
1 (7-ounce) can of water chestnuts, drained and sliced
2 (22-ounce) packages of chicken stock
Kosher salt and freshly ground black pepper, to taste
1 (16-ounce) package frozen shu-mei
Directions:
Place the scallions, bok choy, chicken and water chestnuts in a 4-quart pot. Add the stock, salt and pepper. Bring to a boil, then lower to simmer and cook for about 10 minutes.
When ready to serve, bring the soup back to a boil and add the shu-mei. Cook for about five to eight minutes or until the shu-mei noodles are tender.
Serves six.
Note from Phyllis: This is another free-form recipe that adapts to any number of ingredients. Add sliced bamboo shoots, tiny Gulf shrimp, shredded leftover cooked pork, some oyster mushrooms, some grated ginger or even a small handful of frozen baby peas to the pot, if desired.
