“When I first heard about Ari Weinzweig’sdelicatessen in Ann Arbor, Michigan, I couldn’t believe it. Adeli in the home of my alma mater. It’s not really a deli butmore of an international food emporium like New York’s Zabar’swith a definite Jewish touch. Mr. Weinzweig, a drop-out Ph.D.candidate, has taken an academic and appetizing interest in updatingJewish recipes like mushroom and barley soup, going back in historyto the nineteenth-century Eastern European version similar tothat served at New York’s Second Avenue Deli.” – Joan Nathan
Recipe: Zingerman’s Ann ArborMushroom and Barley Soup
2 tablespoons dried porcini mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 ribs celery with leaves, diced
1/4 cup parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 pound fresh porcini or other mushrooms
1 tablespoon all-purpose flour
2 quarts beef broth or water
1 cup whole barley
2 teaspoons salt
Yield: 6 to 8 servings (P) or (M).
Recipe from: Jewish Cooking in Americaby Joan Nathan.
Mushroom Barley Soup: Soup's On #3If the Zingerman’s Ann ArborMushroom and Barley Soup recipe was useful and interesting, you can share it with your friends or leave a comment.