Recipe - Kasha Soup

1 (3") piece kombu
4 cup Water
1 cup Diced onions
One half cup Diced carrots
One half cup Shredded green cabbage
One half cup Diced potatoes
One half cup Sliced mushrooms
1 tablespoon Plain sesame oil
2 teaspoon Garlic powder
1 teaspoon Dried basil
One half cup Kasha
One half cup Frozen lima beans
One half cup Sauerkraut; pressed dry
1 One half teaspoon 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 One fourth 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 2One fourth teaspoons.

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