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  • תמונת הסופר/תmor beja

Root vegetables and mushroom soup with pearl barley

There are some that are just ideal for soup.

You get up in the morning, the weather is cold and rainy...and the heat and flavours of the soup are comforting and satisfying.

My mom's roots and mushroom soup is one of my favorite soups of all time.

Rich in flavours, nutritious and just perfect.

I always find myself filling my bowl again and again, even when I am no longer hungry.

Because it's just delicious.

Root vegetables soup with mushrooms, pearl barley and chicken. (You can remove the chicken to make it vegan)

Definitely one of the stars of my kitchen during winter time.


  • 3 small-medium potatoes

  • 2 carrots

  • 1 large celery root

  • 1 parsley root

  • 2 onions

  • 2-3 cloves of garlic

  • A pound of Jerusalem artichokes

  • Pounds of mushrooms (I will recommend combining two types)

  • 4 celery stalks (with leaves)

  • 5-6 slices of chicken breast (optional)

  • Thyme

  • Half a cup of pearl barley

  • A glass of dry white wine

  • Salt

  • Pepper

  • Olive oil

  • Water


  • Peel and chop the onions and garlic, lightly fry them in a large pot along with some thyme stalks, salt and pepper.

  • Then add 80% of the ​​mushrooms, sliced. (My mom and I use fresh champignon and portabello mushrooms)

  • Fry the remaining of the sliced mushrooms slightly in a pan with a little bit of olive oil until lightly charred. we will add it to the soup later.

  • Peel the potatoes, carrots, roots and Jerusalem artichokes and cut it into small cubes and add to the pot of soup. Mix together with the mushrooms and onions.

  • After 2-3 minutes, add a glass of dry white wine. Cook for several minutes without a lid until the alcohol evaporates.

  • Add the celery stalks and mix.

  • Add about two liters of boiling water, add salt and pepper. cook for half an hour.

  • Then remove the celery and thyme stalks.

  • Take out about 2-3 cups of the soup, grind in a blender and add it back to the soup. This will slightly thicken the soup and give it a richer and thicker texture.

  • Then add to the pot half a cup of pearl barley and the mushrooms we seared on the pan.

  • Chop the chicken breast into small cubes and add to the pot.

  • Cook until the groats are cooked through.

  • Taste and check if it is necessary to add more salt and pepper. If so, add more and cook for another 3-4 minutes.



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