+
0 (0)

Soups, Vegetarian

Junior's mushroom barley soup

Junior's mushroom barley soup
Anne Cusack / Los Angeles Times

Dear Noelle: My husband and I love the mushroom barley soup at Junior's Deli in West L.A. Could you possibly get the recipe so we can make it at home? Thanks. Sharon Pearline Pacific Palisades Dear Sharon: Junior's was happy ... Read more

Total time: 2 1/2 hours | Serves 4 to 6
  • 1/2 cup dried mushrooms, preferably shiitake or porcini
  • 1 cup boiling water
  • 3/4 cup peeled and diced carrot
  • 3/4 cup diced onion
  • 1/2 cup diced celery
  • 1 cup pearl barley
  • 4 cups water, more if needed
  • 4 cups beef or chicken broth, more if needed
  • Salt and pepper

Step 1In a large, heavy-bottom saucepan or small pot, soak the dried mushrooms in the boiling water until hydrated, about 15 minutes.

Step 2Stir in the carrot, onion, celery and barley, along with the water and broth. Bring the liquid to a simmer over high heat.

Step 3Reduce the heat to a gentle simmer, loosely cover and continue to cook for about 2 hours, until the barley is tender and the flavors are developed. Add additional water or broth to the soup to thin as desired, and season to taste with salt and pepper. This makes about 1 quart of soup.

Note: Adapted from Junior's Deli in West Los Angeles.

HAVE YOU TRIED


Hojicha cookies
Hojicha cookies

Beet and burrata salad
Beet and burrata salad

Bell pepper and corn slaw
Bell pepper and corn slaw

Grilled flank steaks with chimichurri sauce
Grilled flank steaks with chimichurri sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Sephardi chicken soup with herb-flecked kneidelach
Caldo verde
Ratatouille Soup
Provencal Soupe au Pistou