Zingermans Ann Arbor Mushroom And Barley Soup Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Dried porcini mushrooms,
2 tbsp: 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 lbs: Fresh porcini or other mushrooms,
1 tbsp: Flour,
2 quart: Beef broth or water,
1 cup: Whole barley,
2 tsp: Salt,
Directions:
When I first heard about Ari Weinzweigs delicatessen in Ann Arbor,
Michigan, I couldnt believe it. A deli in the home of my alma mater. Its
not really a deli but more of an international food emporium like New
Yorks Zabars 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
Yorks Second Avenue Deli.
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 saut
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.
Yield: 6 to 8 servings (P) or (M)
Jewish Cooking in America Joan Nathan
Posted to recipelu-digest by Sandy on Feb 25, 1998
Source from luhu.jp
Michigan, I couldnt believe it. A deli in the home of my alma mater. Its
not really a deli but more of an international food emporium like New
Yorks Zabars 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
Yorks Second Avenue Deli.
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 saut
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.
Yield: 6 to 8 servings (P) or (M)
Jewish Cooking in America Joan Nathan
Posted to recipelu-digest by Sandy
Source from luhu.jp
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