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." - Joan Nathan.
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 water to cover for a half hour. Strain through a filter. Reserve the water.
- Coarsely chop the dried mushrooms.
- 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.
- Lower the heat and add the flour, stirring every 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 reserved mushroom water and barley. Stir well and add 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.
Makes 6 to 8 servings (P) or (M).
Recipe from: Jewish Cooking in America by Joan Nathan.