Name: Zingerman's Ann Arbor Mushroom and Barley Soup
Yield: Yield: 6 to 8 servings (P) or (M)
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 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.

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