*  Exported from  MasterCook  *
 
               CHUCK'S BARLEY-MUSHROOM WINTER BORSCHT (VEGAN
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 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                    To 6 turnips, peeled and
                         Cubed (or 2 parsnips, or 2
                         Potatoes)
    2                    Carrots, sliced about 1/2
                         Thick
      1/2                To 3/4 pound mushrooms,
                         Sliced
    3                    Cloves garlic, minced
      1/2   ts           Pepper (or to taste)
    2       ts           Marjoram
    1       t            Rosemary
      1/3   c            Tamari
    3       tb           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.
   
   (“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: narad@nudibranch.asd.sgi.com (Chuck Narad).
   rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted
   by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
   MMCONV.
  
 
 
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