Shiitake onion soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh shiitake mushrooms thinly sliced |
| 1 | medium | Red onion; thinly sliced |
| 3 | Green onions; sliced | |
| 1 | Leek; thinly sliced | |
| 1 | Celery stalk; sliced | |
| 1 | Carrot; diced | |
| 2 | tablespoons | Barley |
| ½ | cup | Fresh parsley; chopped |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Black pepper |
| Salt; to taste | ||
| 2 | tablespoons | Tamari soy sauce |
| 6 | cups | ;Water |
| ¼ | cup | Green cabbage; thinly sliced |
| 2 | tablespoons | Parmesan cheese; to garnish |
| 2 | tablespoons | Sliced green onions to garnish |
Directions
In a medium saucepan, combine all ingredients except the cabbage and garnishes [duh!]. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer for 40 minutes. Add cabbage and more water if soup is too thick. Simmer 20 minutes longer. Adjust the seasoning.
Ladle into four soup bowls. Serve hot with ½ tablespoon parmesan cheese and green onions sprinkled on top of each serving.
Miville writes: "This thick, hearty soup is perfect for a chilly winter evening. Serve it with a crisp green salad and slices of whole grain bread for a satisfying meal." From Cynthia Miville/Anchorage, AK in "Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." February/March 1996, Vol. 8, Number 3. Pg. 20. Electronic format by Cathy Harned. Submitted By CATHY HARNED