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, peeled and

Cubed (or 2 parsnips, or 2 Potatoes) 2 Carrots, sliced about 1/2"

Thick 1/2 To 3/4 pound mushrooms,

Sliced 3 Cloves garlic, minced

1/2 t Pepper (or to taste)

2 t Marjoram

1 t Rosemary

1/3 c Tamari

3 T Unsalted butter (or magarine

For vegan) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally. ("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 them at this point. 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). Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the butter or margarine, let sit for a few minutes, and serve. If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel. The butter can be omitted, but it makes for a heartier soup. From: narad@nudibranch.asd.sgi.com (Chuck Narad). rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.