What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

Mushroom barley soup gets a rev of flavor from a bottle of nut brown ale in the beginning and a splash of pickle brine at the end for brightness. Enjoy it for a cozy Christmas Eve or anytime you want ...

1.In a small saucepan, over high heat, bring barley and one-and-a-half cups broth to a boil. Cover, reduce heat to low, and simmer until tender, 30-35 minutes. Drain and reserve for later use. 2.While ...

I love one-dish soup meals. Just add bread and a salad and you are ready to eat. Seriously Simple to cook and serve, this hearty version of a classic deli-style soup is replete with both pungent dried ...

This recipe combines umami-rich mushrooms and nutty barley in a broth that’s both hearty and healthy. It’s the kind of soup that sticks with you in the best way.

Goldbergs Fine Foods is known for serving classic New York-style deli food. One of those dishes, mushroom barley soup, is a bowl of tradition as well as a balm for bleak days. Chock-full of vegetables ...

Saute the onions and mushrooms in butter on medium heat for about eight minutes. Place barley, carrot, bay leaves, potato, celery, parsley and seasonings in a large pot with mushrooms, onions and ...

New perk: Easily find new routes and hidden gems, upcoming running events, and more near you. Your weekly Local Running Newsletter has everything you need to lace up! Subscribe today. This flavorful ...

This morning, Hope & Main brings us Chef Bryan Fatini making Mushroom and Barley Soup. Chef Bryan has worked in the kitchens of some of RI’s best chefs, but he’s now stepping out on his own. He’s just ...