Chuck s Barley Mushroom Winter Borscht Vegan

Ingredients

1 cup barley 1/2 cup mixed baby lima beans, split 1 peas, brown lentils 1 tbsp olive oil 6 cup water 2 tbsp miso 1 large onion, chopped 5 to 6 turnips, peeled and 1 cubed (or 2 parsnips, or 2 1 potatoes) 2 carrots, sliced about 1/2 1 thick 1/2 to 3/4 pound mushrooms, 1 sliced 3 cloves garlic, minced 1/2 tsp pepper (or to taste) 2 tsp marjoram 1 tsp rosemary 1/3 cup tamari 3 tbsp unsalted butter (or magarine 1 for vegan)

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Preparation
 
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: [email protected] (Chuck Narad). rfvc Digest V94
Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
[email protected] using MMCONV.

 

 
Servings: 1

 

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