Deli Style Mushroom Barley Soup Recipes

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DELI STYLE MUSHROOM BARLEY SOUP



Deli Style Mushroom Barley Soup image

We love Barley Mushroom soup. I found this on another site, based on a recipe by renowned chef Mark Russ Lederman. Did a bit of simplification and some adjustment based on other reviewers but I think it's close to the original!

Provided by Carolyn Haas

Categories     Vegetable Soup

Time 1h15m

Number Of Ingredients 14

6 Tbsp unsalted butter
1 large onion, diced
3 clove garlic, minced
3/4 lb mushrooms, fresh, thinly sliced
2 stalk(s) celery, chopped (with leaves)
1 large carrot, diced
1/4 c chopped parsley
1 Tbsp flour
1 qt beef broth
3/4 c barley, rinsed
1/2 tsp dried thyme
2 tsp kosher salt
freshly ground pepper
1 Tbsp sherry (optional)

Steps:

  • 1. Melt the butter in a large, heavy stockpot over medium-high heat. Add onions and sauté until softened and translucent. Add the garlic and sauté about 2 minutes more. Add the fresh mushrooms, celery, carrot, and half of the parsley, and sauté until the mushrooms are golden and the celery and carrots are beginning to soften, about 10 minutes. Stir in flour until well blended. Stir in beef broth. Stir in the barley and oregano. Add salt, and pepper to taste.
  • 2. Bring mixture to a boil, stirring frequently. Reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. You can add a little more water if soup is too thick. Adjust the seasoning, add sherry if using; sprinkle with the remaining parsley before serving.

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

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.

MUSHROOM BARLEY SOUP RECIPE



Mushroom Barley Soup Recipe image

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Provided by Suzy

Categories     Soup

Time 45m

Number Of Ingredients 16

Extra virgin olive oil (I used Private Reserve Greek EVOO)
16 oz baby bella mushrooms, cleaned well and halved or sliced
Kosher salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
8 oz white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley

Steps:

  • In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
  • In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
  • Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
  • Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
  • Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
  • Finish with fresh parsley. Transfer to serving bowls and enjoy!

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

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

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Categories     Soup/Stew     Mushroom     Vegetable     High Fiber     Lunch     Barley     Root Vegetable     Fall     Winter     Chill     Simmer     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

14 cups chicken stock or canned low-salt chicken broth
1 1/4 cups pearl barley
3 tablespoons vegetable oil
3 cups chopped onions
1 pound fresh mushrooms, sliced
4 garlic cloves, minced
1/3 cup chopped stemmed dried shiitake mushrooms (about 1/4 ounce)
2 celery stalks, thinly sliced
1 carrot, peeled, thinly sliced
1 parsnip, peeled, thinly sliced

Steps:

  • Combine stock and barley in large pot. Bring to boil. Reduce heat and simmer until barley is tender, stirring occasionally, about 1 hour.
  • Heat oil in heavy large skillet over high heat. Add onions; sauté 5 minutes. Add fresh mushrooms; sauté until brown, about 5 minutes. Mix in garlic. Add sautéed mushroom mixture, dried mushrooms, celery, carrot and parsnip to soup. Simmer until dried mushrooms and parsnip are tender, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

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