"Among many flashy ways chefs use mushrooms, there are more humble deployment worth noting, including this mushroom barley soup. Yes, Jewish, Russian, or Polish delis all make a similar soup, which uses creamy barley as both thickener and a perfect foil for the subtle woodsiness of the ’shrooms. Carrots are added as a sweet note at this new pastrami purveyor on the Upper East Side." - Robert Sietsema