Kasha soup

Yield: 5 servings

Measure 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

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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