The first rain after a long, dry summer always hits with a sigh of relief. Our ancestors in the desert climate of the eastern Mediterranean looked forward to that first rainfall with particular eagerness — their fall and winter crops entirely depended on it. In the very final days of Tishrei, in anticipation, they began adding a new divine name into their daily prayers: “mashiv ha-ruach u’morid ha-gashem” — blessed is the one who makes the wind blow and the rain fall.

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But even though we start referring to the Divine as the rain-maker after Sukkot, we don’t actually start praying for rain until Cheshvan. It would have been bad luck if the pilgrims heading home from the Temple got caught in a rainstorm! So, (in Israel) we delay actually asking the Divine for rain until two weeks later, on the 7th of Cheshvan. (It’s a bit later in the Diaspora, for reasons that have to do with the Babylonian exile.)

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The word for rain in Hebrew is geshem (גשם), which shares a root with gashmiut (גשמיות), physicality or embodiedness. How fitting that after the spiritual elevation of the High Holidays in Tishrei, we come back to earth, back to our bodies, in the rain — drenched and dancing, or curled up indoors, watching the water stream down the glass. Then, as the “plants and herbs of the field” soak up the heaven-sent rains, human beings can begin to till the soil (Genesis 2:5) — our farmers are able to grow nourishment for our bodies. 

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The author of this recipe notes that the ingredients in this soup grow in the earth and the muck of dark places, thriving even while sunlight hours dwindle. As the rain streams down, set your stove to simmering. Breathe in the smells of garlic and herbs, and say a word of thanks for geshem and gashmiut, rain and the nourishment it brings.

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Mushroom and Bean Soup

Recipe from Sarah Newman of NeeshNoosh.net — A Jewish Woman’s Journey to Find Faith in Food

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Ingredients: 

• 2 Tbsp olive oil
• 1 celery stalk, thinly sliced 
• 2 carrots, thinly sliced 
• 1 yellow onion, chopped
• 1 cup vegetable or chicken stock
• 3 cups cooked white beans (try a mixture of gigantes & heirloom beans)
• 2 cups mushrooms, chopped 
• 2 cloves garlic, minced 
• 2-4 cups water 
• Salt and pepper to taste 
• Parsley, finely chopped

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Directions:

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1. In a large, deep pot, combine 1 tbsp olive oil, the chopped celery, carrots, and half of the chopped onion. Sauté over medium heat for 10 minutes. To prevent sticking, periodically add splashes of vegetable broth. 
2. Remove the pot from the stovetop and blend the sautéed vegetables in a blender with 1 cup of the cooked beans. Set aside.
3. Add 1 tbsp olive oil to the same pot and the second half of the chopped onions. Cook for about 10 minutes over medium-low heat until translucent and starting to caramelize. Add mushrooms and garlic. Cook for another 10-15 minutes. Slowly add broth as needed to prevent burning. 
4. Once the onion-mushroom-garlic mixture is finished, add the bean/vegetable blend to the pot with the remaining 2 cups of beans. Mix well. Add the remaining broth and slowly pour water into the pot. The amount of water you use depends on how thick or thin you prefer your soup. Simmer over low heat for about 15 minutes. Add salt and pepper to taste. 
5. Ladle soup into bowls. Drizzle a bit of olive oil on top and sprinkle with freshly chopped parsley. 

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B’tayavon!

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At The Well uplifts many approaches to Jewish practice. Our community draws on ancient Jewish wisdom, sometimes adapting longstanding practices to more deeply support the well-being of women and nonbinary people. See this article’s sources below. We believe Torah (sacred teachings) are always unfolding to help answer the needs of the present moment.

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Sources

Tefillat Geshem: The Prayer for Rain, My Jewish Learning

Let It Rain, Chabad.org

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