Best 2 Zingermans Ann Arbor Mushroom And Barley Soup Recipes

Indulge in a hearty and flavorful journey with Zingerman's Ann Arbor Mushroom and Barley Soup, a culinary masterpiece that embodies the essence of comfort food. This delectable soup features a symphony of textures and flavors, with tender mushrooms, chewy barley, and a savory broth that warms the soul. Accompanying this main recipe are two additional variations: a vegan version for those seeking a plant-based option, and a slow-cooker adaptation for those who prefer a hands-off approach. Each recipe offers unique insights into the art of soup-making, ensuring that every spoonful is a testament to culinary excellence. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating this iconic soup, inspiring you to explore the endless possibilities of home cooking.

Check out the recipes below so you can choose the best recipe for yourself!

ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP RECIPE - (5/5)

Zingerman's Ann Arbor Mushroom And Barley Soup Recipe - (5/5) image

Provided by á-36

Number Of Ingredients 12

Ingredients

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 flour
2 quarts beef broth or water
1 cup whole barley
2 teaspoons salt

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.

ZINGERMAN'S MUSHROOM AND BARLEY SOUP

Zingerman's Mushroom and Barley Soup image

originally from Zingerman's Deli in Ann Arbor; posted on epicurious - http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019

Provided by ellie3763

Categories Grains

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons dried porcini mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 celery ribs, with leaves, diced
1/4 cup parsley
1 carrot, peeled and slice
3 garlic cloves, chopped
1 lb fresh porcini mushroom (may substitute other mushrooms)
1 tablespoon flour
2 quarts beef broth or 2 quarts water
1 cup whole barley
2 teaspoons salt

Steps:

Soak dried mushrooms in hot water to cover for 30 minutes. Strain through a filter, reserving the water. Coarsely chop the soaked mushrooms.
Melt the margarine in a stockpot and saute the onion, celery, 2 tbsp of parsley, carrot, garlic, soaked mushrooms, and fresh mushrooms until soft (about 5 minutes).
Lower the heat and add the flour, stirring every 30 seconds or so for about 5 minutes until thick.
In a soup pot, heat the broth/water. Add a cup of the mushroom mixture at a time to the pot, stirring.
Turn the heat to high. Add the reserved mushroom water and barley. Stir well and salt to taste. Simmer, covered, for about an hour or until the barley is tender and the soup is thickened, stirring often.
Add additional chopped parsley. Mix thoroughly and adjust seasonings.

Nutrition Facts : Calories 151, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.8, Sodium 1208.2, Carbohydrate 22.9, Fiber 5.3, Sugar 2.5, Protein 7.1

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor.
Sauté the mushrooms before adding them to the soup. This will help to bring out their flavor and give them a slightly crispy texture.
Use a good quality barley. This will help to ensure that your soup has a creamy and satisfying texture.
Cook the barley until it is tender but still has a little bit of chew to it. Overcooked barley will be mushy and unappetizing.
Add vegetables to your soup. This will help to add flavor and nutrients.
Season your soup to taste. Use salt, pepper, and other herbs and spices to taste.
Garnish your soup with fresh herbs or a dollop of yogurt. This will help to add flavor and visual appeal.

Conclusion:

Zingerman's Ann Arbor Mushroom and Barley Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is made with a variety of mushrooms, barley, vegetables, and herbs. The soup is simmered until the barley is tender and the vegetables are cooked through. The soup is then seasoned to taste and garnished with fresh herbs or a dollop of yogurt. This soup is sure to please everyone at your table.