ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP
When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium like New York's Zabar's 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 York's Second Avenue Deli.
Provided by Joan Nathan
Categories Soup/Stew Mushroom Vegetarian Sukkot Rosh Hashanah/Yom Kippur Fall Kosher
Yield Yield: 6 to 8 servings (P) or (M)
Number Of Ingredients 12
Steps:
- 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 sauté 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.
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Mst Moni
[email protected]This soup is amazing! I followed the recipe exactly and it turned out perfectly. The flavors are so complex and well-balanced. I will definitely be making this again.
Thandeka Mutimbasonje
[email protected]This soup is so delicious! The barley gives it a nice heartiness and the mushrooms add a lot of flavor. I will definitely be making this again.
Carlo Cassani
[email protected]I made this soup for a party and it was a huge hit! Everyone loved it. I especially liked the addition of the mushrooms, which gave the soup a nice earthy flavor.
RIPPI RIP
[email protected]This soup is amazing! I followed the recipe exactly and it turned out perfectly. The flavors are so complex and well-balanced. I will definitely be making this again.
Fawad awan
[email protected]I made this soup last night and it was delicious! The flavors were perfect and the barley gave it a nice texture. I will definitely be making this again.
Zidi Larki
[email protected]This soup is really good! I made it for my family and they all loved it. The barley gives it a nice heartiness and the mushrooms add a lot of flavor. I will definitely be making this again.
Nabikolo queen Patience
[email protected]This soup is amazing! The flavors are so rich and complex. I love the addition of the barley, which gives it a nice texture. I will definitely be making this again.
RASHAD HASSIN
[email protected]I've made this soup several times now, and it's always a winner. It's so flavorful and comforting. I highly recommend it.
Naveed Khaskheli
[email protected]This soup is delicious and easy to make. I love the combination of mushrooms and barley. It's a great soup for a cold day.
Anthony Otis
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it. I especially liked the addition of the barley, which gave the soup a nice texture.
Mental Jutt
[email protected]This soup is amazing! I followed the recipe exactly, and it turned out perfectly. The flavors are complex and well-balanced, and the barley gives it a nice heartiness. I will definitely be making this again.