Thank you to Kehilas Bais Yisroel for sharing their wonderful community cookbook with us for the Shabbos Table feature in our weekly newsletter – The Cholent. To get your own copy of the full cookbook click here.

Today’s recipe comes from Chani Stern
Fleishig Mushroom Barley Soup

Ingredients

• 4 Meat Bones
• 1 diced onion
• 2 small cans mushrooms, drained
• 3 carrots, sliced
• 8 cups water
• 1/2 – 3/4 cup barley
• 1/2 cup white beans
• 2 tablespoons onion soup mix
• black pepper, onion powder, garlic powder to taste

Directions

1. In a 6-quart pot, sauté the meat bones together with the onion
2. Add mushrooms and carrots, sauté for 10 minutes.
3. Add water, barley, and beans.
4. Bring the soup to a boil and simmer for 2 1/2 hours.
5. Add onion soup mix, pepper, garlic and onion.
6. Serve warm and enjoy!