A Hug in a Bowl: Zingerman’s Mushroom and Barley Soup

There are some dishes that just feel like home, no matter where you are. For me, Zingerman’s Mushroom and Barley Soup is one of those culinary anchors. I first encountered this masterpiece at the iconic Zingerman’s Deli in Ann Arbor, a place that’s more of a culinary pilgrimage site than a simple sandwich shop. It was a chilly autumn afternoon, the kind where the air has a crisp promise of frost, and I was seeking something deeply comforting. That soup delivered. Rich, earthy, and incredibly satisfying, it was a revelation of simple ingredients elevated to art. The chew of the barley, the deep umami of the mushrooms, the subtle aromatics – it was pure edible soul food, and I knew I had to learn its secrets.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8
• Yield: Approximately 2 quarts
• Dietary Type: Vegetarian (can be made Vegan)

Ingredients

The beauty of this soup lies in its straightforward, high-quality components. Zingerman’s is known for its dedication to sourcing the best, and this recipe reflects that philosophy.

• 2 tablespoons dried porcini mushrooms
• 2 tablespoons margarine (for a vegan version, use vegan butter or olive oil)
• 1 large onion, thinly sliced
• 2 celery ribs, with leaves, diced
• 1/4 cup fresh parsley, chopped, plus more for garnish
• 1 carrot, peeled and sliced
• 3 garlic cloves, chopped
• 1 lb fresh porcini mushrooms (may substitute other flavorful mushrooms like cremini, shiitake, or a mix)
• 1 tablespoon all-purpose flour
• 2 quarts beef broth (for a vegetarian/vegan version, use vegetable broth)
• 1 cup whole barley
• 2 teaspoons salt, or to taste

Equipment Needed

• Stockpot or Dutch oven
• Small bowl or heatproof measuring cup
• Fine-mesh sieve or cheesecloth
• Large soup pot

Instructions

Crafting this soup is a rewarding process, a gentle build of flavors that culminates in something truly special.

1. Rehydrate the Dried Porcini: Begin by placing the 2 tablespoons of dried porcini mushrooms in a small bowl or heatproof measuring cup. Pour enough hot water over them to cover completely. Let them soak for at least 30 minutes. This crucial step draws out their intense flavor and softens them for incorporation into the soup.

2. Strain and Reserve: Once the dried porcini have softened, carefully strain the soaking liquid through a fine-mesh sieve lined with a coffee filter or cheesecloth. This will catch any grit, leaving you with a wonderfully flavored mushroom “broth.” Coarsely chop the rehydrated porcini mushrooms. Set both the strained liquid and the chopped mushrooms aside.

3. Sauté the Aromatics and Fresh Mushrooms: In a large stockpot or Dutch oven, melt the 2 tablespoons of margarine (or your chosen fat) over medium heat. Add the thinly sliced large onion, diced celery ribs (with leaves), 1/4 cup of chopped parsley, sliced carrot, and chopped garlic cloves. Sauté these vegetables, stirring occasionally, until they begin to soften, about 5 minutes.

4. Incorporate the Mushrooms: Add the coarsely chopped rehydrated porcini and the 1 lb of fresh porcini mushrooms (or your chosen mushroom variety) to the pot. Continue to cook, stirring, until the fresh mushrooms have softened and released some of their moisture.

5. Build the Roux: Lower the heat to low. Sprinkle the 1 tablespoon of flour over the vegetables and mushrooms. Stir constantly, scraping the bottom of the pot, for about 5 minutes. This process, known as creating a roux, will thicken the soup later on and adds a subtle depth of flavor. Be sure to stir every 30 seconds or so to prevent the flour from scorching.

6. Combine and Simmer: In a separate large soup pot, heat the 2 quarts of beef broth (or vegetable broth). Gradually add the sautéed mushroom and vegetable mixture from the stockpot to the soup pot, stirring well as you go. This helps to emulsify the roux and prevent lumps.

7. Add the Liquid Gold and Grains: Pour in the reserved mushroom soaking liquid, being careful not to disturb any sediment at the bottom of the container. Add the 1 cup of whole barley to the soup pot. Stir everything together thoroughly.

8. Season and Cook: Add 2 teaspoons of salt to the soup. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour. Stir often to prevent the barley from sticking to the bottom of the pot and to ensure even cooking. The soup is ready when the barley is tender and the soup has thickened.

9. Final Touches: Once the barley is cooked, stir in additional chopped fresh parsley. Mix thoroughly to distribute it evenly. Taste the soup and adjust seasonings as needed, adding more salt if desired.

Expert Tips & Tricks

• Mushroom Magic: Don’t be afraid to experiment with your fresh mushrooms. A mix of varieties will lend a more complex flavor profile. Earthy creminis, savory shiitakes, or even delicate oyster mushrooms can all be excellent additions or substitutions for the fresh porcini.
• Barley Brilliance: For a quicker cooking time, you can use pearl barley, which is processed to remove some of the bran. However, whole barley offers a chewier texture and a more robust, nutty flavor that truly shines in this soup.
• Broth is Key: The quality of your broth will significantly impact the final taste. If using beef broth, opt for a good quality, low-sodium variety. For a vegetarian version, a rich, homemade vegetable broth will elevate the soup beyond its humble origins.
• Make it Ahead: This soup is a fantastic candidate for making ahead. In fact, the flavors often meld and deepen beautifully after a day. Store it in an airtight container in the refrigerator and reheat gently on the stovetop. You may need to add a splash more broth or water to loosen it up after refrigeration.

Serving & Storage Suggestions

Serve this hearty soup piping hot, ladled generously into warm bowls. A swirl of extra virgin olive oil or a dollop of sour cream (if not making it vegan) can add a touch of richness. Freshly chopped parsley provides a vibrant green contrast. This soup pairs wonderfully with a crusty baguette for dipping or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, add a little more broth or water to reach your desired consistency. This soup is also freezer-friendly; freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	151 kcal
Calories from Fat		39 g
Total Fat	4.4 g	6%
Saturated Fat	0.7 g	3%
Cholesterol	0.8 mg	0%
Sodium	1208.2 mg	50%
Total Carbohydrate	22.9 g	7%
Dietary Fiber	5.3 g	21%
Sugars	2.5 g	9%
Protein	7.1 g	14%

Nutritional values are approximate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegan Delight: As noted, this soup is easily made vegan by substituting vegetable broth for beef broth and using vegan butter or olive oil instead of margarine.
• Gluten-Free Goodness: To make this soup gluten-free, ensure your beef or vegetable broth is certified gluten-free. The flour used for the roux can be substituted with a gluten-free all-purpose flour blend, or you can omit it entirely and let the barley do the thickening work.
• Herbaceous Twist: Feel free to add other fresh herbs like thyme or rosemary along with the celery and carrot for an added layer of aromatic complexity.
• Spicy Kick: For those who enjoy a little heat, a pinch of red pepper flakes added during the sautéing stage can provide a subtle warmth.

FAQs

Q: Can I use different types of mushrooms?
A: Absolutely! While porcini offer a distinct depth, a mix of cremini, shiitake, oyster, or even button mushrooms will work beautifully.

Q: What kind of barley is best for this soup?
A: Whole barley provides the best texture and flavor. Pearl barley can be used for a slightly quicker cooking time, but it will be softer.

Q: How can I make the soup thicker?
A: The flour roux is the primary thickener. If you prefer a thicker soup and didn’t use flour, you can simmer it uncovered for a bit longer, or mash some of the cooked barley against the side of the pot.

Q: Can I add other vegetables to this soup?
A: While the recipe is classic, feel free to add other root vegetables like parsnips or leeks, or even a handful of kale or spinach towards the end of cooking.

Q: Is this soup suitable for freezing?
A: Yes, this soup freezes very well. Ensure it’s completely cooled before transferring to freezer-safe containers.

A Lasting Impression

Zingerman’s Mushroom and Barley Soup is more than just a recipe; it’s an experience. It’s the kind of dish that warms you from the inside out, a testament to the power of simple, thoughtfully prepared ingredients. Whether you’re seeking a comforting meal on a cool evening or a robust vegetarian option, this soup delivers on every front. I encourage you to gather your ingredients, embrace the process, and savor the rich, earthy goodness that unfolds in your pot. It’s a recipe that’s sure to become a beloved staple in your own culinary repertoire.