Mushroom Barley Soup

Mushroom Barley Soup

1 C cooked barley

1/2 C onions diced

1/2 C or more Mushrooms sliced

1 bay leaf, 1 tsp dill weed,  2 Tbs Tamari, pinch cayenne

Sweat mushrooms & onions until tender in pot

Add 2 to 4 C water, tamari & spices, let them marry(simmer)

turn off heat 

add 1 Tbs Brown Rice Miso 

(don't boil miso)

Now you can add 1/4 C plain Yogurt, or milk or soy, almond, 

rice milk
Any type of mushroom is good in this, you can mix 
them and for a richer stock use dry wild mushrooms, 
recipe for dry mushroom stock follows
Mushroom Stock 

1/4 C dry mixed wild mushrooms (I found them priced reasonably at a large 

Farmers Market and Asian Groceries or order online)

Pour 2 C boiling water over mushrooms and let soak for at least 15 minutes

Strain if you like or add mushrooms to the soup as is 
(leave the bits at bottom of mushroom

liquid, sometimes it contains sand or peat.)

This adds a hearty musky 
mushroom flavor,
and is something good to 
know and 

use for vegan cooking. 
You can use this broth 
for meaty tasting 
sauces and other 
soups and grain dishes.

http://en.wikipedia.org/wiki/Barley

Read about the benefits of barley, link above

Learn about the Dalai Lama

http://www.dalailama.com/