| 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
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”