ROSH HASHANAH--Zingerman's Ann Arbour Mushroom & Barley Soup

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* Exported from MasterCook *

 

Zingerman's Ann Arbour Mushroom and Barley Soup

 

Recipe By :Jewish Cooking in America, Joan Nathan

Serving Size : 8 Preparation Time :0:00

Categories : Rosh Hashanah

 

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 vegetarian " 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.

 

Source:

" http://www.epicurious.com "

 

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Per Serving (excluding unknown items): 44 Calories; 3g Fat (57.6% calories from

fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 571mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : BARLEY SOUP

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0