Chuck's Barley-Mushroom Winter Borscht

2 hours Prep: 15min Cook: 2 hours

234 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	cup	pearl barley
1/2	cup	baby lima beans
1	tablespoon	olive oil
6	cups	water
2	tablespoons	miso
1	large	onion	chopped
5	each	white turnips	peeled and cubed
2	each	carrots	sliced about 1/2 inch thick
3/4	pound	mushrooms	sliced
3	cloves	garlic	minced
1/2	teaspoon	black pepper
2	teaspoons	marjoram
1	teaspoon	rosemary leaves
1/3	cup	soy sauce, tamari
3	tablespoons	butter, unsalted

Directions

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.

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.

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Nutrition Facts

Serving Size 392g

Amount per Serving

Calories 234 34% of calories from fat

	% Daily Value*
Total Fat 9.0g	13%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 246mg	10%
Total Carbohydrate 35.0g	12%
Dietary Fiber 7.0g	29%
Sugars 4.0g
Protein 7.0g	13%