Savta Norma’s Mushroom Bean & Barley Soup

My MIL was not one to spend a lot of time in the kitchen.  She loved to host people but it was much less about the food than the people (which really is how it’s supposed to be!) I try to go for both, but I digress.

She had a few recipes that were memorable and made them regularly so that if I mention to my kids Savta Norma’s soup they hum mushroom, bean and barley mmmm.  I asked for and got her recipe many, many years ago and while I am reluctant to guild the lily, I found when I added just one ingredient, it raised the soup from delicious to sublime.  I would often make the soup for Sukkot and would at the same time make corned beef, another Fund family favorite.  I saved all the bits and pieces that fell off the corned beef after slicing it up, chopped it into bits and added to the almost done soup.  OMG.  It added a smoky flavor that was truly awesome.  So now, this is a must.  If I make corned beef, I save every bit (and even scavenge some leftovers) pop into a ziplock bag, label and toss in the freezer for my next Savta soup. I’ve also thrown in chopped bits of roast beef which is also delish but not as good as the corned beef.  Umyum.

Savta Norma’s Soup

1 large onion chopped
2 carrots grated (or chop fine)
3 cups raw mushrooms – I like a combo of portabellas and regular, washed and roughly chopped
2 can baked beans
1 cup uncooked barley
3 heaping tablespoons mushroom soup powder
10 – 12 cups of water (maybe more to add as soup cooks)
Chopped corned beef, beef or kielbasa (or other sausage type chopped into bits)

Canola or other vegetable oil, not olive

Saute onions in oil in large stock pot (enough to accommodate all the ingredients plus the water.  Remember also that the barley will swell considerably)  till yellow.  Add carrots and sauté briefly.  Add mushrooms and sauté briefly.  Take off fire, add baked beans, barley and sprinkle soup powder on top. Stir thoroughly to blend. Add 10 – 12 cups of water and bring to boil, stir and lower to simmer. Add chopped cooked beef, corned beef or bits of kielbasa for an amazing taste upgrade! Cook for about 2 hours, checking periodically that water is not boiling out,  till soup is thick and creamy.  If you cook for long enough, the barley gives up this creamy thickness that makes all the difference.   Enjoy !