Kasha soup

5 servings

Ingredients

Quantity Ingredient
1 each (3\") piece kombu
4 cups Water
1 cup Diced onions
½ cup Diced carrots
½ cup Shredded green cabbage
½ cup Diced potatoes
½ cup Sliced mushrooms
1 tablespoon Plain sesame oil
2 teaspoons Garlic powder
1 teaspoon Dried basil
½ cup Kasha
½ cup Frozen lima beans
½ cup Sauerkraut, pressed dry
1½ teaspoon Miso

Directions

Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.

Remove ¼ cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.

HINT: for more intense flavor, increase miso to 2-¼ teaspoons.

Chef Ron Pickarski in "Vegetarian Gourmet" (Winter 1993) Posted by Karen Mintzias

Submitted By MARK SATTERLY On 11-03-95

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