ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP RECIPE - (5/5)
Provided by á-36
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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Kyla Casey
[email protected]I'm not sure what went wrong, but my soup turned out terrible. It was burnt and tasted like chemicals.
Umrenaad Al Balushi
[email protected]This soup is a waste of time and ingredients. It's bland, watery, and flavorless.
Pooja Singh
[email protected]I was disappointed with this soup. The flavor was just okay and the texture was a bit mushy.
Hawi tube
[email protected]The soup was too thick for my taste. I had to add more broth to thin it out.
Faizullah Solanghi
[email protected]This soup is way too salty. I had to add a lot of water to dilute it.
Tarek Shehata
[email protected]I followed the recipe exactly and the soup turned out bland. I had to add a lot of salt and pepper to make it taste good.
Alhaji M Kanneh
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this soup. The broth is so flavorful and the mushrooms are cooked perfectly.
Riley Reynolds
[email protected]This soup is a bit time-consuming to make, but it's definitely worth the effort. The flavor is amazing.
Lesley Chagusia
[email protected]I added some chopped carrots and celery to the soup and it turned out great. It's a great way to sneak in some extra veggies.
Bobbi Elkins
[email protected]I'm not usually a fan of barley, but I really enjoyed the texture in this soup. It's cooked perfectly and it's not at all chewy.
Joyas Gascon
[email protected]This soup is so hearty and filling. It's perfect for a cold winter day.
Rana kashif Zahid
[email protected]I love the combination of mushrooms and barley in this soup. It's a great way to use up leftover mushrooms.
tonya faison
[email protected]This is my new favorite soup recipe. It's so easy to make and it's always a crowd-pleaser.
Jenisha Limbuni
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved the unique flavor and the creamy texture of the barley.
Lehakoe Thithi
[email protected]I followed the recipe exactly and the soup turned out amazing! The broth is rich and savory, and the mushrooms and barley are cooked to perfection.
Jivan Magar
[email protected]This mushroom and barley soup is hearty, flavorful, and incredibly satisfying. The perfect comfort food for a cold winter day.