From Feigie's Kitchen: Mushroom barley soup

By Feigie Ceitlin

Serves 8

INGREDIENTS:

1 large onion, diced 1 bay leaf, crumbled 3 T oil 1/2 lb variety of mushrooms, sliced 2 T flour 9 c water 2/3 c barley 1 stalk celery, diced 2 carrots, diced salt to taste pepper to taste

DIRECTIONS:

Saute onion and bay leaf in oil until translucent, add the mushrooms and continue sauteing until golden.

Move the vegetables to the side and add the flour, stir until smooth, gradually add the water.

Add in the rest of the ingredients - barley, diced celery, diced carrots, salt and pepper.

Bring to a boil and simmer for 1.5-2 hours.

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For a dairy version, place shredded mozzarella in your personal bowl and then add the soup over it.

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The blessing: Mezonot

Food that is made from grain (wheat, barley, rye, spelt or oat) but is not bread gets the blessing mezonot. This includes cakes and pastries, most crackers and cereals, pasta and other cooked grain products like farfel and couscous.

Baruch atah A-donay, Elo-heinu Melech Ha’Olam borei minei mezonot.

Blessed are you L-rd our G-d, King of the Universe, Who creates various kinds of sustenance.

Bon appetit!

— Feigie Ceitlin is the program director of Chabad Tucson