|
|
| Shiitake Mushroom Barley Soup |
| DOWNLOAD RECIPE |
| Mushroom soup is creamy, rich and comforting: delicious as a starter course for any meal, it’s complete with the cleansing energy of shiitake mushrooms, which keep the soup light. The added nutrient boost of shelled hempseed and hemp seed oil add to the soup’s nutritious deliciousness. Recipe from Hemp Nut Cookbook by Richard Rose and Brigitte Mars. |
- 1 T. extra virgin olive oil
- 1 yellow onion, diced
- 2 cloves fresh garlic, minced
- sea salt
- 1.5 cups dried shiitake mushrooms, soaked until tender, drained and thinly sliced
- 3 cups plain soymilk
- 2 cups water
- 1 cup pearl barley, rinsed well
- 1.5 T. sweet white miso
- 1 T. hempseed oil
- 1/2 cup shelled hempseed
- 2-3 sprigs fresh parsley, minced
|
| Place the oil in a soup pot. Add the onion and garlic and place over medium heat. When the onion begins to sizzle, add a pinch of salt and saute for 1-2 minutes. Do not brown the onions. Stir in the shiitake mushrooms and saute just until coated with oil. Add the soymilk, water and barley. Cover and bring to a boil. Reduce the heat to low and cook until the barley is quite soft and creamy, about 35 minutes. Remove a few tablespoons of broth and combine it with the miso. Pour the miso mixture the soup, stir in the hempseed oil, and cook for 3-4 min. To serve, spoon the soup into individual bowls and garnish with the hempseed and parsley. |
|
|
|
|
|
|
