Chuck's Barley-Mushroom Winter Borscht

1. 1

   Saute the garlic and onion in olive oil on medium heat until the onions are translucent.

2. 2

   Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil.

3. 3

   Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally.

4. 4

   (If you have broccoli stems, peel and slice them and add them at this point.

5. 5

   I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done).

6. 6

   Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour.

7. 7

   Add the butter or margarine, let sit for a few minutes, and serve.

8. 8

   If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel.

9. 9

   The butter can be omitted, but it makes for a heartier soup.

No additional tips available.