| 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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