* Exported from MasterCook *

Chuck's Barley Mushroom Winter Borscht

Recipe By : Chuck Narad <narad@nudibranch.asd.sgi.com>
Serving Size : 1 Preparation Time :0:00
Categories : Soups 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 Turnips --
- up to 6, peeled, cubed -OR-
2 Potatoes or parsnips --
- peeled & cubed
2 Carrots -- sliced about 1/2"
1/2 lb Mushrooms --
- up to 3/4 lb, sliced
3 cl Garlic -- minced
1/2 ts Pepper -- or to taste
2 ts Marjoram
1 ts Rosemary
1/3 c Tamari
3 tb Unsalted butter

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 30 minutes 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.

rfvc Digest V94 Issue #203, Sep 21, 1994

Formatted by: Sue Smith (TXFT40A), S.Smith34


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