The Backstory: My mom made this soup often as it is a traditional Jewish soup that is often found on deli menus and is something that her generation grew up with. Popular homemade Jewish deli-style soup recipe with mushrooms, beef, carrots and barley. While that is simmering, chop up your mushrooms. Easy, savory and comforting, perfect for a chilly afternoon. Add to simmering beef and broth on low for 30 minutes. This healthy mushroom barley soup skips the beef in favor of a vegetarian meal with real body, texture, and depth of flavor. When mom used mushrooms in this soup…… Set pan aside (you will use it once more). Heat to boil, reduce heat, cover and simmer 1 1/2 hours until beef and barley are tender. Cut meat from bones into bite-sized pieces and return meat AND bones to Dutch oven. And it uses simple ingredients: mushrooms, vegetables, and pearl barley. But a a few things make all the difference in this mushroom-lovers barley soup. Mushroom Barley Soup. In pan drippings, cook carrots, celery, onions and mushrooms until lightly browned. Add barley, salt, oregano, pepper, bouillon cubes, and 11 cups of water. Add the mushrooms and barley to the soup and simmer for 40 minutes. Most of the time she made it with beef flanken. When 30 minutes have gone by, heat the set-aside pan up over medium heat and saute the mushrooms for 3-5 minutes.