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Zingerman’s Ann Arbor Mushroom and Barley Soup recipe

“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

  • Soak the mushrooms in enough hot waterto cover for a half hour. Strain through a filter. Reserve thewater.
  • Coarsely chop the dried mushrooms.
  • Melt the margarine in a stockpot and sautthe onion, celery, 2 tablespoons of the parsley, carrot, garlic,and fresh mushrooms until soft, about 5 minutes.
  • Lower the heat and add the flour, stirringevery 30 seconds for about 5 minutes or until thick.
  • In a soup pot heat the broth or water.Add a cup of mushroom mixture at a time to the pot, stirring.
  • Turn the heat to high, and add the reservedmushroom water and barley. Stir well and add salt to taste.
  • Simmer, covered, for about an hour oruntil the barley is tender and the soup is thickened, stirringoften.
  • Add additional chopped parsley, mix thoroughly,and adjust seasonings.

    Yield: 6 to 8 servings (P) or (M).

    Recipe from: Jewish Cooking in Americaby Joan Nathan.

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