Holistic Solutions since 1985

Author: Deborah Barr

Mushroom Vegetable Soup

6-8 cups Water or vegetable stock2 cps. Fresh, sliced mushrooms3 inch strip Kombu Seaweed (optional)2-3 tbs. Soy Sauce or 3 tbs. Miso4-6 Shiitake MushroomsFresh parsley and/or sliced scallionsToasted Sesame Oil1 Large Leek3-4...

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Escarole Soup

Ingredients 1 large or  2 small bunches escarole ¼ c unhulled sesame seeds 1 lg. onion or 2 leeks  3-4 TB. mirin (rice cooking wine) or 1 cp. white wine  2-3 cloves garlic, finely chopped 2 TB. olive oil 8-9 cps. water or...

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Creamy Squash and Sage Soup

1 large winter squash (acorn, butternut, buttercup) 6 cups water 1 medium onion & 2 ribs diced celery ¼ cup fresh parsley, finely chopped 1 TB. cold pressed olive or sesame oil Millet Miso or sweet white miso or Chickpea...

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Barley and Vegetables

Notes This recipe can be cooked as a soup using 6-8 cups of liquid or as a side dish, using 2 1/2 cups liquid. If you have gluten sensitivities avoid barley. Use Hato Mugi or another whole grain such as quinoa or millet....

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