Barley Mushroom Soup
This rich and hearty
soup comes from one of the cooking classes in our Levels program. For more information
about the Levels click here.
barley gives a more delicious, hearty taste and much greater nutrition than "pearled"
In pearled barley, like white rice, the outer layers of
the grain, which contain the most nutrients plus the fiber, are polished off.
Like brown rice, hulled barley is a whole grain.
1/2 cup hulled
and soaked 7 hours or overnight
5 dried shiitake
mushrooms, soaked for 10 to 15 minutes, stems removed, and sliced thin.
1 stalk celery, diced
1 small carrot, diced
5 - 6 cups
water (including soaking water)
1/4 - 1/2 tsp sea
1 - 1 1/2 Tbsp sweet
white miso (or other type of miso for a different flavor)*
(parsley, scallions, ginger, cilantro, etc.)
soaked barley and water in a pot. Bring to boil, reduce flame to low, and simmer
covered for 25 minutes.
2. Add onion, shiitake mushrooms and carrots. Bring
back to a boil, reduce flame, and simmer covered another 15 minutes.
to see if barley is done. Simmer longer if necessary. Note: barley will remain
more chewy in texture than rice.
4. When barley is done, add celery and diluted
miso. Summer another 5 minutes.
5. Garnish and serve
links in the above ingredients list go to the Kushi
Store online catalog, offering quality macrobiotic foods, cooking supplies,
and inspiring and informative books.
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of Kushi Institute Center for Natural Healing, a federally approved non-profit
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of Kushi Institute educational activities.