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Chuck's Barley Mushroom Winter Borscht (Vegan Or Lacto) Recipe

by Global Cookbook

Ingredients

1 c. Barley 1/2 c. Mixed baby lima beans, split Peas, brown lentils 1 Tbsp. Extra virgin olive oil 6 c. Water 2 Tbsp. Miso 1 lrg Onion, minced 5 x To 6 turnips, peeled and Cubed (or possibly 2 parsnips, or possibly 2 Potatoes) 2 x Carrots, sliced about 1/2" Thick

1/2 x To 3/4 lb. mushrooms, Sliced 3 x Cloves garlic, chopped 1/2 tsp Pepper (or possibly to taste) 2 tsp Marjoram 1 tsp Rosemary 1/3 c. Tamari 3 Tbsp. Unsalted butter (or possibly magarine For vegan)

Directions

1. Saute/fry the garlic and onion in extra virgin olive oil on medium heat till the onions are translucent/soft. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add in the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hrs, stirring occasionally.
2. ("But grandma, where did they get miso in the Ukraine" "Shut up and eat your soup.")
3. (If you have broccoli stems, peel and slice them and add in them at this point. I also snagged about 1 c. of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done).
4. Add in the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add in the butter or possibly margarine, let sit for a few min, and serve. If cooking the night before, you might want to add in 1 c. 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.
5. The butter can be omitted, but it makes for a heartier soup.

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