Macrobiotic Mushroom Barley Soup
- Ready In:
- 24hrs 45mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 8 button mushrooms, sliced
- 1⁄2 cup barley, best soaked in water overnight
- 6 cups water
- 1 inch piece kombu
- 3 slices gingerroot (thin slices)
- 2 tablespoons olive oil
- 2 medium onions, diced
- 3 tablespoons rolled oats or 3 tablespoons brown rice flour
- 2 1⁄2 tablespoons barley miso (to taste)
- 1 teaspoon lemon juice (optional)
- fresh watercress (to garnish) or parsley (to garnish)
directions
- Place mushrooms, barley, water, kombu, and ginger in a pot. Bring to a boil and simmer 40 minutes or until barley is softened. With a handheld food processor, whiz the rolled oates into almost a flour.
- Heat the oil in a skillet over medium heat and saute the onions. Add the flour and saute with onions, coating them well. Take 1/2 cup of soup from the pot and slowly stir it into onion-flour mixture, avoiding lumping. Add to soup mixture.
- Dilute miso in a cup with some of the soup. Add this liquid to the soup and let simmer 5 minutes. Right at the end, squeeze the lemon juice, if desired, into the soup. Garnish and serve.
- Feel free to build on this soup with corn kernels, diced celery, and roasted red pepper toward the end.
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RECIPE SUBMITTED BY
My husband and I recently moved to Frazier Park, CA, about 60 miles north of Los Angeles. We both still commute to Los Angeles for work, but our new home makes it worth it. My husband and I scuba dive for fun. I love to sew and knit as well. My favorite cookbook is the old Betty Crocker that my mom had while we were growing up, a 1950s edition. The index never made any sense to me, but I love it nonetheless. A few years ago I got a reprinted copy. I also love my 1000 Mexican recipes cookbook though I've barely scratched the surface with it.