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Print this Recipe    Barley Mushroom

Barley-Mushroom Winter Borscht (vegan or lacto)

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

(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

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.


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