Title: Kasha Soup
Categories: Soup Vegetarian Vegan Pickarski
Yield: 5 Servings

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	ts	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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