Zingerman's Mushroom and Barley Soup

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* Exported from MasterCook *

 

Zingerman's Mushroom and Barley Soup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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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 vegetable broth or water*

1 cup whole barley

2 teaspoons salt

 

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 butter 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.

 

* original recipe specifies beef broth or water

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Per serving: 58 Calories (kcal); 4g Total Fat; (57% calories from

fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 762mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

Source: unknown, probably a web search

NOTES That came with the recipe.... : 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.

 

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