*  Exported from  MasterCook  *

                               KASHA SOUP

Recipe By     :
Serving Size  : 5    Preparation Time :0:00
Categories    : Soups                            Vegetarian
               Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                    (3") piece kombu
  4       c            Water
  1       c            Diced onions
    1/2   c            Diced carrots
    1/2   c            Shredded green cabbage
    1/2   c            Diced potatoes
    1/2   c            Sliced mushrooms
  1       tb           Plain sesame oil
  2       ts           Garlic powder
  1       t            Dried basil
    1/2   c            Kasha
    1/2   c            Frozen lima beans
    1/2   c            Sauerkraut -- pressed dry
  1 1/2   ts           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 1/4 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.

 Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb,
 4 g fat, 0 mg chol, 37 mg calcium

 HINT: for more intense flavor, increase miso to 2-1/4
 teaspoons.

 Source: Chef Ron Pickarski in Vegetarian Gourmet
 (Winter 1993) Typed for you by Karen Mintzias



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