Tibetan Barley Soup

[Guest guest]

Tibetan Barley Soup

 

2 tablespoons butter

1 to 2 cups vegetables, any will do

1/4 cup barley

4 cups water

1 tablespoon Shoyu (soy sauce)

black pepper to taste

 

Melt 2 tablespoons butter and stir in vegetables until

they are well coated. Continue cooking over medium

heat until softened, stirring occasionally. Mix in 1/4

cup pot barley and then add 4 cups water. Bring

rapidly to a boil, then simmer about an hour, covered.

Just before it is done, add 1 tablespoon shoyu and a

grind or so of pepper. When the soup is ready, it

should be of a chowder-like thickness and the grains

should be soft but chewy. There will be a golden sheen

on the surface and the heavenly smell will waft across

the Himalayas.