Mushroom “Barley” Soup, Cauliflower Rice

📍 Where this dish comes from: Jerusalem, Israel · Mahane Yehuda Market
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Mushroom barley soup is a genuine deli menu fixture, and the mushrooms do most of the heavy lifting here — deeply savory, meaty in their own right, and a natural match for a beef-based broth.

What You’ll Need

Mushroom "Barley" Soup, Cauliflower Rice

Earthy mushrooms and tender beef simmered in a savory broth, built on a cauliflower base in place of barley.

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Course: Soup

Cuisine: Jewish

Servings: 6 servings

Calories: 220kcal

Ingredients

• 8 oz beef stew meat cubed
• 2 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 1 lb cremini mushrooms sliced
• 6 cups beef broth
• 1 medium head cauliflower riced
• 2 tbsp fresh parsley chopped
• Salt and black pepper to taste

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Instructions

• Heat olive oil in a large pot over medium-high heat. Brown beef in batches, about 4–5 minutes. Remove and set aside.
• Add onion, carrots, and celery to the pot, cooking 6–7 minutes until softened.
• Add mushrooms and cook 8–10 minutes, until they release their liquid and begin to brown.
• Return beef to the pot and pour in broth.
• Simmer, covered, 25–30 minutes, until beef is tender.
• Stir in cauliflower rice and simmer 5 more minutes, until just tender.
• Season with salt and pepper, garnish with parsley, and serve.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 18g | Fat: 13g | Fiber: 3g

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Health Benefits

• Mushrooms contribute B vitamins and antioxidants with very little added carb cost.
• Beef stew meat provides iron and a substantial source of protein.
• Cauliflower rice adds fiber and volume without the carb load of traditional barley.