Barley Mushroom Soup
Подготовка
15 min
Приготовление
1 hour
Порции
4
Ингредиенты
1/2 cup pearl barley, soaked 3 to 4 hours, reserve soaking water
4 to 5 cups water, including barley soaking water
1 cup mushrooms, diced
1/2 cup onion, diced
1/4 cup celery or celery root, diced
1/4 cup carrots, diced
1/4 cup rutabaga, diced
1/2 cup tofu, cubed and deep-fried until golden (can be omitted)
2 tbsp shoyu or tamari
2 tbsp scallion, finely chopped, for garnish
Пошаговое Приготовление
Place the barley and water in a pressure-cooker, cover, and bring up to pressure over a high flame. Reduce the flame to medium-low and cook for 35 minutes. Remove from the flame and let the pressure come down.
Remove the cover. Place the cooker over a high flame. Add the onion, mushrooms, celery, carrots, rutabaga, and fried tofu. Cover with a lid (not the pressure cooker lid). Bring to a boil again. Reduce the flame to medium-low and simmer for another 10 to 15 minutes.
Add the shoyu, cover, and simmer another 5 minutes.
Place in serving bowls and garnish with chopped scallion.
Автор Рецепта/Источник
Michio and Aveline Kushi