Pampers and Paklava

  • Home
  • Photography
  • Travel
  • Food
  • Garden
  • Contact

The promise of mushroom-barley soup

December 20, 2016 by Beth Shepherd

Eight years ago today, my friend Dee passed away. We’d been friends for 44 years when she died. She is the only person in my life whose friendship spanned so many decades, the only friend who knew me from when I was a grade-schooler through when I was an adult. She knew me when my sister got cancer, when my father had a stroke. We were roommates in college and she saw me through many unhappy relationships and, thankfully, lived long enough to see me finally land in a happy one. Even though we lived on opposite sides of the country, she knew me intimately, what I struggled with, what I loved. I think about this—and her—a lot.

my friend

Even though we grew up across the street from each other, our families couldn’t have been more different. Her family was Catholic, mine was Jewish. I had one sibling and she had ten. I will never forget sitting on my front lawn, at age six, watching as one bed after another and yet another was moved into their house. Her parents ran a tight ship, which came as no surprise given her father’s naval background and the necessity with so many children living under one roof. They had chores with rotating schedules, someone always on tap to do the dishes or rake the leaves. My house was loosey-goosey. It’s not that I wasn’t expected to do my share, but I had much more freedom. When we were grown-up, she told me that she always felt envious of all the free time I enjoyed.

From my side of the street, I was envious of the camaraderie. She always had someone to play with, someone to talk to. When my sister got cancer and my dad had a stroke, I was only 12-years-old. I remember going to her house, especially during the holidays, and there was so much going on, so much noise and laughter, so much jostling and joshing, unlike my house where I had to be careful and quiet—half my family was sick, or just find a way to entertain myself. Our formative experiences were the polar opposite.

my friend Dee

Which is why—looking back—I am always amazed that as adults, we hit it off so well. We had similar sensibilities and values. We both loved thrift stores, yard sales, and free piles. We both felt refreshed by a walk in the woods, and inspired by a good book. And we both loved to cook.

Of all the food we cooked together, Moosewood’s Mushroom Barley Soup became our signature dish. I can’t remember why. I’m not sure if we we made this recipe more than other Moosewood recipes (and we sure tried a lot of them), or if we liked it best, but over the years it became ours.

The last time I saw Dee, a year before she died, this is the soup she made when we visited her home near Boston. Of all Dee’s endearing traits (and there were many), one that stood out was her uncanny ability to pick just the right gift for those she loved, whether it was something for your birthday or Christmas or a special meal like this one. Her family members, her husband, and those of us lucky enough to have her as a close friend, were all the recipients of her incredible graciousness and thoughtfulness.

Moosewood soup

I miss my friend. Hers was an irreplaceable friendship. So I keep making our soup. It reminds me of her, and of the beauty and fragility of life and friendship. When I take a sip, warmth fills my belly and my heart. The world feels a little closer. That’s the promise of mushroom-barley soup.

It’s all about the journey,

Beth

If you want to give the recipe a try, you can find it in a blog post I wrote in 2009: Mushroom Barley Soup for the Soul.

Filed Under: Food, Friendship Tagged With: Moosewood, Mushroom Barley Soup

Seven year soup

December 20, 2015 by Beth Shepherd

When you’re down and troubled
And you need some love and care
And nothing, nothing is going right
Close your eyes and think of me
And soon I will be there
To brighten up even your darkest night

~Carol King, You’ve Got A Friend

Dee-and-me

I count myself lucky. I’ve had many wonderful friendships in my lifetime, but I was especially blessed to have had this one. One friend who knew me from the time I was a little girl until the time I was a grown and married woman. Forty-four years of friendship. Neighbors across the street when we were six and college housemates when we were twenty.

Housemates and friends. Me and Dee. Living together. Cooking together.

I still love to cook and I’m certain the roots of my passion go back to the days when Dee and I scoured the Moosewood Cookbook for recipes. The first edition was published in 1977, the year I graduated from high school. Moosewood was the seminal vegetarian cookbook.  And–lucky us–since Moosewood Restaurant was just down the hill from the house we rented in Ithaca, NY.

As Cornell University undergraduates, we didn’t dine out very often and, when we did, it was a huge treat. Most of the time we cooked Moosewood recipes in our tiny kitchen on College Avenue. Spanakopita. Vegetable Stroganoff. Cauliflower Cheese Pie with grated Potato Crust. Countless simple, delicious recipes.

But the undeniable favorite, our signature dish if you will, was Mushroom Barley Soup. It was the first soup I ever shared with Dee and also the last. She made this soup for Joel and I, when we visited her home outside Boston, a year before she died from breast cancer.

On this day, for seven years now, I make this soup and remember her. Life may be short, but the memory of a good friend lives on.

Dee and Beth

Ain’t it good to know, you’ve got a friend.

Mushroom Barley Soup from the Moosewood Cookbook

Serves 8

Ingredients

  • 1/2 cup uncooked pearl barley
  • 3 tablespoons butter
  • 1/2-1 teaspoon salt
  • 3-4 tablespoons tamari  or soy sauce
  • 4 tablespoons dry sherry
  • 6-1/2 cups stock or water
  • 1 medium onion, chopped
  • 2 medium cloves garlic, minced
  • 1 lb fresh mushrooms, sliced
  • fresh ground black pepper

Preparation

  1. Cook barley in 1-1/2 cups of the stock or water in a large saucepan or Dutch oven. Bring to a boil, cover and simmer until barley is tender (20-30 minutes). Add remaining stock or water, tamari and sherry.
  2. Meanwhile, melt the butter in a skillet. Add the onions and garlic. Sauté for about 5 minutes over medium heat. Add mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender (about 10-12 minutes).
  3. Add the sauté with all its liquid to the cooked barley. Add fresh ground black pepper to taste and simmer, partially covered, for another 20 minutes.

Just like my friendship, the Moosewood Cookbook is over forty years old. Last fall, 2014, The Moosewood Cookbook: 40th Year Edition was published. I’ve read that some of the recipes have changed from the original 1977 edition. You can buy it here:

Filed Under: Food, Friendship, Recipes Tagged With: Moosewood Cookbook, Mushroom Barley Soup

The heart of food

December 18, 2013 by Beth Shepherd

Only the pure in heart can make a good soup.

– Ludwig van Beethoven

Food and love. For me the two go hand in hand. And, no, this isn’t a post about romantic moonlit dinners.

With many of my close friendships and family members, I have a clear memory of a dish, a drink, a meal or a restaurant that comes to mind whenever I think of them. There’s my friend Alice and Thanksgiving (oh that mouth-watering turkey), my college housemates and artichokes (what a big deal they made about me being “an artichoke virgin”), my Aunt Sue and her amazing paella (the woodsy Cape Cod backdrop didn’t hurt either), my father with his pickles and kraut, Big Papa and Shepherd’s Pie (looking forward to setting off the smoke alarm for the eighth year running). And then there’s Dee and Moosewood’s Mushroom Barley Soup.

There is so much wrapped up in that savory bowl of soup. Memories from my college days and my first taste of independence, a time in food history when being a “vegetarian” was still considered trendy, even revolutionary (Moosewood Cookbook really broke new ground), and how the loss of those most close to us remains deeply embedded in our hearts (the last time Dee cooked Mushroom Barley Soup for Big Papa and me was the last time I saw her).

Holidays hold especially keen food memories for most of us: the almond-spritz cookies we made with our mom at Christmas, Easter egg chocolates hiding under backyard bushes, a recipe for eggnog or crown roast that distinguishes your family from any other. We are indeed what we eat…and who we eat it with.

So this Friday, December 20, I’ll be filling my belly with Mushroom Barley Soup. And filling my heart with love for my friend, who passed away five years ago on that day.

Mushroom Barley Soup

Mushroom Barley Soup from the Moosewood Cookbook

Serves 8

Ingredients

1/2 cup uncooked pearl barley
3 tablespoons butter
1/2-1 teaspoon salt
3-4 tablespoons tamari  or soy sauce
4 tablespoons dry sherry
6-1/2 cups stock or water
1 medium onion, chopped
2 medium cloves garlic, minced
1 lb fresh mushrooms, sliced
fresh ground black pepper

Preparation
Cook barley in 1-1/2 cups of the stock or water in a large saucepan or Dutch oven. Bring to a boil, cover and simmer until barley is tender (20-30 minutes). Add remaining stock or water, tamari and sherry.

Meanwhile, melt the butter in a skillet. Add the onions and garlic. Sauté for about 5 minutes over medium heat. Add mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender (about 10-12 minutes).

Add the sauté with all its liquid to the cooked barley. Add fresh ground black pepper to taste and simmer, partially covered, for another 20 minutes. Serve with a slice of hearty bread.

Take the road less traveled, Beth

Warm your heart with more foodie posts. Check out Wanderfood Wednesday!

Filed Under: Friendship Tagged With: Dee, Food, heart, love, Moosewood, Moosewood Cookbook, Mushroom Barley Soup

Comfort food: A bowl of soup to honor the memory of a friend

December 20, 2011 by Beth Shepherd

Mushroom Barley SoupToday marks the third anniversary of my friend Dee’s passing, and tonight Joel and I will sit down to enjoy a bowl Moosewood Mushroom Barley Soup in her memory, just as we did last year and the year before that. Making this soup—which Dee and I enjoyed together on many occasions–is my way of honoring our friendship, a friendship which spanned four decades.  For me, keeping up this tradition is a source of comfort.

I miss Dee and think about her a lot. In the three years since she died, there have been many days when I’ve wished I could call and hear the sound of her voice, and when I wrestle with challenges that life sends my way, I sometimes wonder what words of wisdom she might have shared.

Living life without loss isn’t possible–I know that. Granted, some encounter more than others, but loss is something we all must face: loss of those we care about, loss of dreams, even the loss of our own abilities as we age. So the more important question is how do we comfort ourselves? Prayer, meditation, time spent alone or in the company of family and friends, getting away from it all, solace from being in nature or getting lost in the hum of urban life, working out, doing yoga, gardening, walking the dog. Each of us has our own unique way of seeking comfort.

And then there’s comfort food. Whenever I hear those two words rich, hearty fare springs to mind: Mac ‘n cheese, meatloaf, mashed potatoes or apple pie and a bowl of ice cream, or a bowl of steamy soup.

Everything about Moosewood’s Mushroom Barley Soup reminds me of Dee, from the earthy smell of mushrooms which conjures up memories of playing in the woods behind our houses, just across the street from each other– to sharing a meal at Moosewood Restaurant whenever we could scrape up enough change, as Cornell undergraduate students, living in a house together in Ithaca, New York.

But mostly my heart remembers the many times Dee and I made this soup for each other: she for me, me for her, and occasionally side by side. So today I toast to you, my friend—the friendship we had, and everything you brought to the table.

Dee and BethRemember Me

Do not shed tears when I have gone
but smile instead because I have lived.

Do not shut your eyes and pray to God that I’ll come back
but open your eyes and see all that I have left behind.

I know your heart will be empty because you cannot see me
but still I want you to be full of the love we shared.

You can turn your back on tomorrow and live only for yesterday
or you can be happy for tomorrow because of what happened
between us yesterday.

You can remember me and grieve that I have gone
or you can cherish my memory and let it live on.

You can cry and lose yourself become distraught
and turn your back on the world
or you can do what I want – smile, wipe away the tears,
learn to love again and go on.

~David Harkins, British poet

Mushroom Barley Soup from the Moosewood Cookbook

Serves 8

Ingredients

1/2 cup uncooked pearl barley
3 tablespoons butter
1/2-1 teaspoon salt
3-4 tablespoons tamari  or soy sauce
4 tablespoons dry sherry
6-1/2 cups stock or water
1 medium onion, chopped
2 medium cloves garlic, minced
1 lb fresh mushrooms, sliced
fresh ground black pepper

Preparation
Cook barley in 1-1/2 cups of the stock or water in a large saucepan or Dutch oven. Bring to a boil, cover and simmer until barley is tender (20-30 minutes). Add remaining stock or water, tamari and sherry.

Meanwhile, melt the butter in a skillet. Add the onions and garlic. Sauté for about 5 minutes over medium heat. Add mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender (about 10-12 minutes).

Add the sauté with all its liquid to the cooked barley. Add fresh ground black pepper to taste and simmer, partially covered, for another 20 minutes. Serve with a slice of hearty bread.

Searching for more comfort?  Check out Wanderfood Wednesday.

Filed Under: Food, Friendship Tagged With: Cornell, Dee, Ithaca, Moosewood, Mushroom Barley Soup, New York

Mushroom Barley Soup for the Soul

December 16, 2009 by Beth Shepherd

The last time I saw my friend Dee, she made Mushroom Barley Soup for Big Papa and me. I could smell its delicious aroma the minute I stepped into her home.

Mushroom Barley SoupWe’d traveled across the country, from Seattle to a town outside Boston, to visit Dee and her husband Gaylen. She had been hospitalized for several weeks due to complications from Stage IV breast cancer. I think she’d only been home for a couple days.

I wanted to see Dee like nobody’s business. Big Papa and I had gotten married just a few months earlier. Dee had hoped to be at our wedding. In fact, I’d asked if she would speak and offer a few words on what it takes to create a happy long-lasting marriage. I knew she would have done anything to be there and her absence told me how ill she really was.

It had been years, too long, since I’d seen her. Living on opposite sides of the country was a challenge, but we managed to keep our friendship going through cards and phone calls. No matter how much distance or time separated us, as soon as we started talking, I’d feel comforted by the familiar sound of her voice.

On this day, I wish I could have been the one making soup for Dee. When I wrapped my arms around her to give her a hug, I could feel her ribs. We stood there for awhile, just hugging, both of us with tears in our eyes. Then she ushered us over to sit at their table, trade stories and enjoy a bowl of Mushroom Barley Soup.

College AveMy memories of Mushroom Barley Soup and Dee go back thirty years to our days sharing a house on College Avenue while we were students at Cornell University. We both loved to cook something together in the kitchen of our little white rental house.

Recipes from Moosewood Cookbook were favorites of ours and, on the rare occasions when we could afford it, we’d go to the restaurant for a meal. Mushroom Barley Soup, in particular, was something we made frequently. You could almost say it was “our soup.” I know that I could never make that soup and not think about Dee.

Dee died on Saturday, December 20th last year. I got the news on Sunday morning. Seattle was knee deep in snow. The city was at a standstill. Buses weren’t running and driving was impossible.

I spent most of Sunday grief-stricken. I felt empty knowing Dee was no longer in the world. On Monday, I put on my boots and walked through the snow a mile or so to Essential Baking Company. I figured I’d treat myself to a cup of steamy Chai and spend the day being easy with myself.

Opening the door, I was greeted by a blackboard with the specials for the day written in chalk. Soup: Mushroom Barley. I walked up to the front counter and ordered my Chai. As I waited for the barista, the kitchen called out an order that was ready, “Sandwich for Dee.” I practically fainted from amazement and disbelief. A young girl came to the counter and picked up her order. I smiled at her, tears brimming in my eyes.

I’m not one to trust my belief in serendipity, though I should. It happens to me often enough. I know in that moment, Dee was smiling down on me to let me know that while she might be gone from this earth, she would never leave my heart.

It’s hard to write this story about a recipe I love, particularly when the memory reminds me of loss. Most times thinking about food and cooking is tremendously joyful for me. There is nothing finer than preparing and sharing a meal with those I love. But food is a source of comfort, in both good times and in times of sorrow.

So as soon as my kitchen is in working order, Mushroom Barley Soup will be one of the first things I make. While I stir the pot, I’m sure I’ll up the salt quotient with a few tears, and I’ll also remember Dee with love. Our friendship was strengthened over many a good bowl of soup. There’s nothing quite like Mushroom Barley Soup from the Moosewood Cookbook to soothe my soul.

Mushroom Barley Soup from the Moosewood Cookbook

Moosewood CookbookServes 8

Ingredients

1/2 cup uncooked pearl barley
3 tablespoons butter
1/2-1 teaspoon salt
3-4 tablespoons tamari  or soy sauce
4 tablespoons dry sherry
6-1/2 cups stock or water
1 medium onion, chopped
2 medium cloves garlic, minced
1 lb fresh mushrooms, sliced
fresh ground black pepper

Preparation
Cook barley in 1-1/2 cups of the stock or water in a large saucepan or Dutch oven. Bring to a boil, cover and simmer until barley is tender (20-30 minutes). Add remaining stock or water, tamari and sherry.

Meanwhile, melt the butter in a skillet. Add the onions and garlic. Sauté for about 5 minutes over medium heat. Add mushrooms, and salt. Cover and cook, stirring occasionally, until everything is very tender (about 10-12 minutes).

Add the sauté with all its liquid to the cooked barley. Add fresh ground black pepper to taste and simmer, partially covered, for another 20 minutes. Serve with a slice of hearty bread. Add love.

Check out the WanderFood Wednesday series for more great food postings!

Filed Under: Recipes Tagged With: Chai, College Avenue, Cornell University, e, Essential Baking Company, Moosewood Cookbook, Moosewood Restaurant, Mushroom Barley Soup, Stage IV breast cancer

Some might fend off a mid-life crisis by leaving the comforts of their corporate salary to jet off to a deserted island. Others might buy a Jaguar. I’ve chosen to dive head-long into my 50s and beyond by becoming a first-time parent. At any given moment you might find me holding a camera, a spade, a spatula or a suitcase. Or my little girl's hand. Adopted from Armenia, she puts the Pampers and Paklava into my life.

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Ghosts and goblins of Halloweens past
  • Raise a glass—or ten
  • No me without her: A life before motherhood
  • Leaving the orphanage with a priceless pair of tights
  • Rock of ages: Celebrating five years together as a family

Tags

366 Project Adoption anniversary Armenia autumn Bainbridge Island Baja Birds birthday blog cat cats chickadee China Christmas fall ferry flowers France Garden Gyumri Halloween Hawaii Holiday ice cream Kauai leaves London Mamas with Cameras Mexico Mother's Day Mt. Rainier New York orphanage Paris Puget Sound robin Seattle taxi Thanksgiving Tibet USCIS Valentine's Day wedding Yerevan

Categories

  • Adoption
  • Armenia
  • Family
  • Food
  • Friendship
  • Garden
  • Holiday
  • Miscellaneous
  • Paris
  • Photography
  • Recipes
  • Review
  • Seattle
  • Things to do with kids
  • Travel

Sites I like

  • The Wayfaring Voyager
  • Wanderlit
  • Wanderlust and Lipstick
follow us in feedly

Image Copyright

Unless specifically mentioned, all images on my blog are my own original photographs and, therefore, copyright protected (©Beth Shepherd). Feel free to use my images for non-commercial use so long as you provide me with the image credit. Likewise, if you pin my images to Pinterest, please mention me by name.

Copyright © 2026 · Pamperspaklava · WordPress Barista