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Chuck's Barley-mushroom Winter Borscht (vegan

Chuck's Barley-mushroom Winter Borscht (vegan comes together with Barley, Olive Oil, Water, Miso, and Lg Onion Chopped. Serves 1. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tbsp
• 6 cup
• 2 tbsp
• 1
• 2
• 1/2
• 3 clove
• 1/2 tsp
• 2 tsp
• 1
• 1/3 cup
• 3 tbsp

Method (preview)

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. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add them at this point.

4. 4

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

5. 5

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

6. 6

   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.

7. 7

   MMCONV.