*  Exported from  MasterCook  *
 
                                 KASHA SOUP
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    (3") piece kombu
    4       c            Water
    1       c            Diced onions
      1/2   c            Diced carrots
      1/2   c            Shredded green cabbage
      1/2   c            Diced potatoes
      1/2   c            Sliced mushrooms
    1       tb           Plain sesame oil
    2       ts           Garlic powder
    1       t            Dried basil
      1/2   c            Kasha
      1/2   c            Frozen lima beans
      1/2   c            Sauerkraut -- pressed dry
    1 1/2   ts           Miso
 
   Place kombu in water for 10 minutes to reconstitute
   it.  Remove kombu, chop and set aside, reserving water.
   
   Saute onions, carrots, cabbage, potatoes and mushrooms
   in oil in a large stockpot until slightly softened,
   about 5 minutes.
   
   Add garlic powder, basil, kombu, reserved water,
   kasha, lima beans and sauerkraut and bring to a simmer.
   
   Remove 1/4 cup broth to a small bowl, dissolve miso in
   it and return mixture to stockpot.
   
   Simmer until beans and kasha are cooked, about 8
   minutes.  Serve hot.
   
   Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb,
   4 g fat, 0 mg chol, 37 mg calcium
   
   HINT: for more intense flavor, increase miso to 2-1/4
   teaspoons.
   
   Source: Chef Ron Pickarski in Vegetarian Gourmet
   (Winter 1993) Typed for you by Karen Mintzias
  
 
 
                    - - - - - - - - - - - - - - - - - -