Zingerman's Ann Arbor mushroom and barley soup from Jewish Cooking in America by Joan Nathan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on March 19, 2015

    The recipe as written is disappointing but it may be possible to save it. I followed the recipe closely except for substituting 6 cups of my own homemade beef broth plus 2 cups of dry red wine for the 2 quarts of beef broth or water. The soup liquid was good but the solids were tasteless. Strangely, the recipe calls for sauteing the vegetables in a stock pot, then adding them to broth that is simmering in another pot. Between the fresh mushrooms (I use a pound of criminis - who can afford, let alone find, a pound of fresh porcinis?) and the other vegetables there is a copious amount of veggies to saute. As one would expect, crowded-pan syndrome made for steamed, not sauteed, veggies. If I make this again, I will saute using a proper pan, in stages: the mushrooms first, then, after removing them from the pan, the onions, carrots, and celery, taking the onions to a nice golden stage and adding the flour to the pan after that. Note also that the fresh mushrooms should be sliced.

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