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Soups...Soups...Soups
Barley Mushroom Soup
3/4 cup pearled barley 1/4 cup finely minced parsley
10 cups stock or water 1 tsp dried basil
1 Tbs butter or olive oil 1 bay leaf
2 cloves minced garlic black pepper to taste
1 cup onion, finely chopped 2 Tbs barley miso or 4 Tbs tamari
1 cup celery, finely chopped 1Tbs mirin or 2 Tbs sherry
3 cups mushrooms, sliced 2-3 shitake mushrooms(or wild)
Cook barley in soup pot in 8 cups stock or water with bay leaf and a pinch of salt until tender, about 40 minutes. Soak dried shitake mushrooms in 1 cup of water for 1/2 hour. When shitake mushrooms are tender, slice into tiny bits and add to barley while cooking. In a separate pan, saute onions, celery, and garlic in butter or olive oil. When they begin to soften, add mushrooms and saute 5 minutes. If using fresh shitake, saute with other mushrooms. Combine vegetables with barley and stock and simmer 10 minutes. Thin miso in 1 cup of water and add to soup pot along with herbs and sherry. Simmer without boiling for 5 more minutes. Correct the seasoning.
Tuscan White Bean Soup
8 medium red skin potatoes, quartered with skins on
4 leeks, chopped and washed thoroughly or 1 large onion, chopped
3 cloves crushed garlic
1 can cannellini beans, do not drain
1 ½ tsp vegetable broth paste
1 Tbs olive oil
½ tsp basil
1 cup soy, rice or dairy milk
½ tsp salt
Pepper to taste
Place potatoes in a soup pot with enough water to just cover. Add salt. Cover and bring to a boil and simmer until potatoes are cooked. Saute leeks or onion and garlic approximately 15 minutes until translucent. Combine sauteed vegetables, potatoes and potato cooking water with beans in food processor or blender. Puree to a smooth consistency. Return mixture to soup pot, add vegetable broth paste, milk, basil, and pepper. Season to your taste. If you like you can add diced tomatoes or reconstituted sun-dried tomatoes for a different flavor.
South of the Border Soup
2 cups pinto beans, not drained 4 cups water
2 cloves garlic, crushed 1 1/2 cup onion, chopped
1 cup red or green pepper, chopped 1 1/2 cup corn
1/2 cup celery, chopped 28 oz can diced tomatoes
1 Tbs olive oil 2 Tbs chili powder
2 tsp cumin 1/4 tsp coriander
1 1/2 Tbs barley miso or 2 Tbs tamari pepper to taste
1 Tbs vinegar
Saute onions, peppers and garlic in olive oil. Combine sauteed vegetables with beans and liquid from cans. Add celery, spices, tomatoes and corn. Simmer for 15 minutes. Add miso or tamari and vinegar. Correct the seasoning and simmer for 5 more minutes. For a garnish, lightly brush both sides of a corn tortilla with olive oil and cut the tortillas into strips approximately 1/4" wide by 1 1/2" long. Toast the strips slightly in a 350F oven for approximately 2 minutes. Ideally they should be partly crispy and partly chewy.
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