Zingerman's Ann Arbor Mushroom and Barley Soup Recipe

Name: Zingerman's Ann Arbor Mushroom and Barley Soup Recipe
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

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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...

Keywords

jewish
porcini mushroom
onion
celery
carrot
barley
starter
main
dinner
lunch
dairy free
nut free
vegan
vegetarian
simmer
rosh hashanah
cookbooks

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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

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Zingerman's Ann Arbor Mushroom and Barley Soup Recipe

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Zingerman's Mushroom and Barley Soup Recipe