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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