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CATEGORY CUISINE TAG YIELD
Vegetables Vegan Soups, Appetizers, Vegetables 4 Servings

INGREDIENTS

3 tb Vegetable oil
1 lg Onion, chopped
1 ts Thyme
12 oz Mushrooms, chopped
1 tb Pot barley, washed
1 1/2 pt Water
1 ts Miso
1 sm Garlic clove, crushed
1 ts Salt
Soy sauce to taste
Parsley, chopped

INSTRUCTIONS

Heat oil in a large pot & saute the onions & thyme.  After 5 minutes,
add the mushrooms & cook for another 2 minutes.  Add the barley &
water & bring to a boil.  Reduce heat, cover & simmer for 1 to 1 1/2
hours.
Blend 1/4 pint of the soup in a blender with the miso, garlic, salt &
soy sauce.  Pour the blended soup back into the soup pot, mix well,
reheat & serve garnished with lots of chopped parsley.
David Scott & Claire Golding, "The Vegan Diet"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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