Barley Mushroom Soup

Ingredients:

1 onion, diced
2 cloves garlic, minced
¼ tsp. sesame oil
½ C. hulled barley
6-8 C. water
6? strip kombu
2 dried shiitake mushrooms
1 carrot, diced
1 stalk celery and leaves, diced
1 bay leaf
1 tsp. dill
1 C. cabbage, diced
2 T. barley or soybean miso

Exquisitely creamy and tasty when you make it a day ahead of time; but if that's not possible, at least soak the barley overnight.

Directions

1. Oil the soup pot and sauté onion and garlic for a few minutes.
2. Add water, barley, kombu and shiitake.
3. Bring to a boil and simmer 45 minutes.
4. Then, add carrot, celery, bay leaf and dill.
5. Simmer 30 minutes more, or until barley is tender.
6. Add cabbage and cook 15 minutes more.
7. Turn off heat, add miso and serve garnished with parsley.

Source: "The Self-Healing cookbook" by Kristina Turner.

 

.

 

Home | About Us | Is This You? | Contact Us | Services | Testimonials | Events | Speaker | Affiliations | Press | Recipes | How Can We Help?