Ingredients and Preparation 

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1/4 cup (1/2 stick0 Butter or Olive OIl

1 pound mushrooms, chopped

2 large carrots, chopped

2 large celery stalks, chopped

1 large onion, chopped

1/2 cup pearl barley, rinsed

2 tbsp all purpose flour

8 cups natural packaged vegetable broth, or homemade

1/4 cup chopped fresh parsley

1 tbsp chopped fresh dill, or 1 tsp dried dill

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Melt butter or olive oil in heavy large Dutch oven, over medium high heat.

Add mushrooms, carrots, celery onion and barley. Saute until vegetables begin to brown, about 20 min.  Add flour to pot and stir 5 min. Gradually mix in broth. Bring soup to a boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes. Mix in parsley and dill. Season to taste with salt and pepper.

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Note: We have been fortunate enough to share Rosh Hashanah with Judy and the Saffan family,who has been generous enough to share this recipe and others with me.