Best 3 Zingermans Ann Arbor Mushroom And Barley Soup Recipes

"Zingerman's Ann Arbor Mushroom and Barley Soup" is a comforting and hearty soup perfect for chilly evenings or gatherings. Originating from the renowned Zingerman's Delicatessen in Ann Arbor, Michigan, this soup has become a beloved dish for its rich flavors and wholesome ingredients. Made with a combination of fresh mushrooms, hearty barley, and a savory broth, this soup is not only delicious but also versatile. Whether you prefer a creamy or a broth-based soup, this recipe can be easily adapted to your liking. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the ultimate "Zingerman's Ann Arbor Mushroom and Barley Soup."

Check out the recipes below so you can choose the best recipe for yourself!

ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP

Zingerman's Ann Arbor Mushroom and Barley Soup image

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

Ingredients

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 beef broth or water
1 cup whole barley
2 teaspoons salt

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.

ZINGERMAN'S ANN ARBOR MUSHROOM AND BARLEY SOUP RECIPE - (5/5)

Zingerman's Ann Arbor Mushroom And Barley Soup Recipe - (5/5) image

Provided by á-36

Number Of Ingredients 12

Ingredients

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 beef broth or water
1 cup whole barley
2 teaspoons salt

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.

ZINGERMAN'S MUSHROOM AND BARLEY SOUP

Zingerman's Mushroom and Barley Soup image

originally from Zingerman's Deli in Ann Arbor; posted on epicurious - http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019

Provided by ellie3763

Categories Grains

Time 2h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons dried porcini mushrooms
2 tablespoons margarine
1 large onion, thinly sliced
2 celery ribs, with leaves, diced
1/4 cup parsley
1 carrot, peeled and slice
3 garlic cloves, chopped
1 lb fresh porcini mushroom (may substitute other mushrooms)
1 tablespoon flour
2 quarts beef broth or 2 quarts water
1 cup whole barley
2 teaspoons salt

Steps:

Soak dried mushrooms in hot water to cover for 30 minutes. Strain through a filter, reserving the water. Coarsely chop the soaked mushrooms.
Melt the margarine in a stockpot and saute the onion, celery, 2 tbsp of parsley, carrot, garlic, soaked mushrooms, and fresh mushrooms until soft (about 5 minutes).
Lower the heat and add the flour, stirring every 30 seconds or so for about 5 minutes until thick.
In a soup pot, heat the broth/water. Add a cup of the mushroom mixture at a time to the pot, stirring.
Turn the heat to high. Add the reserved mushroom water and barley. Stir well and 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.

Nutrition Facts : Calories 151, Fat 4.4, SaturatedFat 0.7, Cholesterol 0.8, Sodium 1208.2, Carbohydrate 22.9, Fiber 5.3, Sugar 2.5, Protein 7.1

Tips:

Use a variety of mushrooms. This will give your soup a more complex flavor, and there are no fixed types you should use. Feel free to experiment with different mushrooms depending on availability and preference.
Sauté the mushrooms before adding them to the soup.This brings out their flavor and prevents them from becoming rubbery. Be patient and sauté them until they are nicely browned and caramelized, about 20 minutes.
Use a good quality barley. Whole grain or pearl barley both work, but the latter will give your soup a creamier texture. Be sure to rinse the barley before adding it to the soup.
Add vegetables for extra flavor and nutrition. Carrots, celery, and onions are classic soup vegetables, but you can also add other vegetables like potatoes, parsnips, or turnips.
Use a flavorful broth. Chicken or vegetable broth are both good choices. If you're using chicken broth, you can add a bay leaf or two for extra flavor.
Season the soup to taste. Salt, pepper, and garlic powder are all good basic seasonings for mushroom and barley soup. You can also add other seasonings like thyme, rosemary, or paprika.
Top the soup with fresh herbs before serving. Chopped parsley, dill, or chives are all good options.

Conclusion:

Zingerman's Ann Arbor Mushroom and Barley Soup is a hearty, flavorful soup that's perfect for a cold day. It's also easy to make and can be tailored to your own taste. By following the tips in this article, you can make a delicious mushroom and barley soup that your whole family will love.