|
CREAMY BARLEY SOUP W/ SHIITAKE & SWEET CORN |
|
|
|
Written by Administrator
|
|
Wednesday, 10 November 2004 |
CREAMY BARLEY SOUP W/  Shiitake & SWEET CORN
By Jim Caola
Serves 6-8
- 2" Piece of kombu, soaked & diced small
- 2 Dried shiitake mushrooms, soaked and diced
- 1 C. Whole Barley (hulled), washed well
- 2 Ears Sweet Corn, kernels removed
- 8 C. Spring water
- 2 T. Barley miso
- Scallions for garnish
Soak the washed barley in the spring water 6-8 hours. Place the kombu, mushrooms, soaked barley and water in a soup pot. You may also use the mushroom soaking water if it is not too strong. Bring to a boil over medium high flame, cover and reduce flame to low. Cook several hours, stirring occasionally, till soup becomes thick and creamy. Add sweet corn. Cook several more minutes, add miso (dissolved in a bit of water) and simmer 4-6 more minutes. Serve hot with scallions or shredded nori or dulse for garnish.
*Optional: This soup can be started in the evening and cooked overnight. Be certain to use a flame diffuser, or the barley may scorch!
Jim Caola is a macrobiotic teacher and cook. He writes a column from a macrobiotic perspective on topics of current interest in Christina's LIVING HEALTHY JOURNAL, formerly Christina Cooks Magazine. His website, MACROBIOTIC LIFE offers philosophy, menus, recipes and practical support for the daily practice of a macrobiotic way of life.
 |
Subscribe to this comment's feed
Thank you very much for this site!!! You are operating a very nice place here with care! Thank you and I wish you all the best! Olga Uhrin from Hungary, Budapest