Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Barley
1/2 c Mixed baby lima beans, split
Peas, brown lentils
1 T Olive oil
6 c Water
2 T 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 t Pepper (or to taste)
2 t Marjoram
1 t Rosemary
1/3 c Tamari
3 T 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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