| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Appetizers, Soups, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 1 |
t |
Thyme |
| 12 |
oz |
Mushrooms, chopped |
| 1 |
T |
Pot barley, washed |
| 1 1/2 |
pt |
Water |
| 1 |
t |
Miso |
| 1 |
|
Garlic clove, crushed |
| 1 |
t |
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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”