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an old folk song made popular by Simon and Garfunkel; before
I knew it I'd grabbed the savory, sage, rosemary and thyme. (Simon
and Garfunkel used parsely instead of savory, which is why I
don't let them do the cooking :-) This hearty stew will warm
you up on a cold winter night.
Scarborough Faire Stew
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1 onion, chopped
2 carrots, cut into chunks
1 medium white potato, cut into chunks
5 cloves garlic (or to taste), minced
1/2 cup shredded cabbage
handful of mushrooms, sliced
2 tbs. pearl barley
2 tbs. split peas
2 tbs brown lentils
1-2 tbs mellow brown rice miso paste
2 tbs flour
6 cups water
black pepper to taste
1/2 tsp. each dried savory, sage, rosemary, and thyme
and, of course, whatever else strikes your fancy
Sautee the onions and garlic in a tiny splash of olive oil until
the onions are soft and translucent. Add the water, potato, carrot,
cabbage, and mushrooms; bring to a boil, reduce to a simmer,
dissolve the miso paste and stir in. Cook for 10 minutes, then add
the barley, lentils, and split peas along with the herbs. (The rosemary
should be ground in your fingers before adding to the stew.)
Cook for another 15-20 minutes until the grains are soft; then dissolve
2 tbs of flour in a bit of cold water, slowly add some hot soup to
it, stirring to avoid lumps, until it is well-dissolved. Pour this
mixture slowly into the pot, stirring, until the desired thickness is
reached. Add pepper to taste, and some butter or maragarine if
desired. Serve over noodles or brown rice with good whole wheat bread
on the side.
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Tossing together a stew the other night I found myself humming