Chuck's Barley-Mushroom Winter Borscht (Vegan

* Exported from MasterCook *

CHUCK'S BARLEY-MUSHROOM WINTER BORSCHT (VEGAN

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils
1 tb Olive oil
6 c Water
2 tb Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and
Cubed (or 2 parsnips, or 2
Potatoes)
2 Carrots, sliced about 1/2"
Thick
1/2 To 3/4 pound mushrooms,
Sliced
3 Cloves garlic, minced
1/2 ts Pepper (or to taste)
2 ts Marjoram
1 t Rosemary
1/3 c Tamari
3 tb Unsalted butter (or magarine
For vegan)

Saute the garlic and onion in olive oil on medium heat
until the onions are translucent. Combine the barley,
lima beans, split peas, lentils, miso, and water with
the onion/garlic, and bring to a boil. Add the turnips
and carrots, reduce heat to medium-low, and simmer for
about 1 1/2 hours, stirring occasionally.

("But grandma, where did they get miso in the
Ukraine?" "Shut up and eat your soup.")

(If you have broccoli stems, peel and slice them and
add them at this point. I also snagged about 1 cup of
shredded/sliced cabbage from the main dish, and added
about 1/2 hour before the soup was done).

Add the mushrooms, spices and tamari and continue
cooking on a low heat for another hour. Add the
butter or margarine, let sit for a few minutes, and
serve. If cooking the night before, you might want to
add 1 cup of water and heat again just before serving;
the barley tends to absorb water, and if you omit this
extra water you end up with a tasty gruel.

The butter can be omitted, but it makes for a heartier
soup.

From: narad@nudibranch.asd.sgi.com (Chuck Narad).
rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted
by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.



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