Zingermans Ann Arbor Mushroom and Barley Soup - BigOven 12032

Zingermans Ann Arbor Mushroom and Barley Soup

Ready in 1 hour

Top-ranked recipe named "Zingermans Ann Arbor Mushroom and Barley Soup"

Share it:

Try this Zingermans Ann Arbor Mushroom and Barley Soup recipe, or contribute your own. "" and "collxlunch" are two tags used to describe Zingermans Ann Arbor Mushroom and Barley Soup.


Ingredients

Are you making this? 
2 tb Margarine
2 ts Salt
1 lb Fresh porcini; or other
2 qt Beef broth; or water
3 Garlic; chopped
1 lg Onion; thinly sliced
2 tb Dried porcini mushrooms
1 Carrot; peeled and sliced
1 tb Flour
1/4 c Parsley
2 Ribs celery; with leaves
1 c Whole barley

Original recipe makes 1

Servings  

Preparation

When I first heard about Ari Weinzweigs delicatessen in Ann Arbor, Michigan, I couldnt believe it. A deli in the home of my alma mater. Its not really a deli but more of an international food emporium like New Yorks Zabars with a definite Jewish touch. Mr. Weinzweig, a drop-out Ph.D. candidate, has taken an academic and appetizing interest in updating Jewish recipes like mushroom and barley soup, going back in history to the nineteenth-century Eastern European version similar to that served at New Yorks Second Avenue Deli. 1. Soak the mushrooms in enough hot water to cover for a half hour. Strain through a filter. Reserve the water. 2. Coarsely chop the dried mushrooms. 3. Melt the margarine in a stockpot and saute the onion, celery, 2 tablespoons of the parsley, carrot, garlic, and fresh mushrooms until soft, about 5 minutes. 4. Lower the heat and add the flour, stirring every 30 seconds for about 5 minutes or until thick. 5. In a soup pot heat the broth or water. Add a cup of mushroom mixture at a time to the pot, stirring. 6. Turn the heat to high, and add the reserved mushroom water and barley. Stir well and add salt to taste. 7. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often. 8. Add additional chopped parsley, mix thoroughly, and adjust seasonings. Yield: 6 to 8 servings (P) or (M) Jewish Cooking in America Joan Nathan Posted to recipelu-digest by Sandy on Feb 25, 1998

Calories Per Serving: 1431 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Zingermans Ann Arbor Mushroom and Barley Soup. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Barley Soup

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free