Chuck's Barley-Mushroom Winter Borscht (Vegan Or Lacto)

Directions

1. 1

   1 c Barley 1/2 c Mixed baby lima beans, split Peas, brown lentils 1 T Olive oil 6 c Water 2 T Miso 1 lg Onion, chopped 5 To 6 turnips, peele

2. 2

   Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil

3. 3

   Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally

4. 4

   But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add

5. 5

   I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done)

6. 6

   Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour

7. 7

   Add the butter or margarine, let sit for a few minutes, and serve

8. 8

   If cooking the night before, you might want to add 1 cup of water and heat again just before serving