vegan - Mushroom-Barley Soup with Fennel and Coriander

[Guest guest]

I've tried this using black barley, available from www.goldminenaturalfood.com,

it was super, you can also request a catalog at 1-800-425-3663

 

 

* Exported from MasterCook *

 

Mushroom-Barley Soup with Fennel and Coriander

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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8 dried shiitake mushrooms (about 1 ounce)

1/2 cup barley, hulled or pearled

7 cups water

1 6-inch piece kombu

1 teaspoon ground coriander

1 teaspoon ground fennel seeds

3 tablespoons shoyu

1 medium carrot -- peeled and cut into small dice (1/2 cup)

1 medium parsnip -- peeled and cut into small dice (3/4 cup)

1 tablespoon barley or mellow barley miso mixed with 3

tablespoons water

1/2 teaspoon brown rice vinegar

salt

1 scallion -- cut thin on the diagonal

 

Here is the absolute simplest of recipes that really demonstrates the magic of

cooking. Starting with so little yields so much hearty flavor. Barley expands

to three or four times its volume when cooked, and its natural starch thickens

the soup beautifully. You could use hulled, which only has its outer layer or

husk removed, or pearled, with both the outer layer and the bran layer removed.

I prefer the hulled for the chewier texture; if you do use pearled, buy it from

a natural food store, since the quality is superior to that of the barley fouund

in supermarkets. Fennel seed is difficult to fiind already ground. You can

also grind the seeds in a mortar and pestle, but first toast the spices in a dry

skillet to make them easier to crush.

 

Break off the stems from the shiitake mushrooms and discard or save for future

stock. Snap each mushroom cap into small pieces by hand (the mushrooms expand a

lot when they're cooked).

 

In a medium pot or saucepan, combine the mushroom pieces, barley, water, kombu,

coriander, fennel, and shoyu. Cover, bring to a boil over high heat, then

reduce the heat and simmer, partially covered, for 10 minutes.

 

Remove the kombu and cook 20 minutes longer.

 

Add the carrots and parsnips. Continue cooking until the barley is completely

tender, about 20 more minutes.

 

Add the dissolved miso, stirring constantly to avoid lumps, then add the vinegar

and salt to taste. Sprinkle in scallions and serve.

 

Miso adds complexity of flavor to the soup. It clumps when added to hot liquid,

so it must be dissolved before you stir it into the soup. Miso comes in many

varieties, from light to dark, mellow barley is a good all-around type of miso.

 

 

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Per Serving (excluding unknown items): 53 Calories; trace Fat (4.5% calories

from fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 25mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0