3 tbsp vegetable oil
1 large onion, chopped
1 tsp thyme
12 oz mushrooms, chopped
1 tbsp pot barley, washed
1 1/2 pt water
1 tsp miso
1 small garlic clove, crushed
1 tsp salt
1 soy sauce to taste
1 parsley, chopped
Directions
Heat oil in a large pot & saute the onions & thyme. After 5 minutes,
add the mushrooms & cook for another 2 minutes. Add the barley &
water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2
hours. Blend 1/4 pint of the soup in a blender with the miso, garlic,
salt & soy sauce. Pour the blended soup back into the soup pot, mix
well, reheat & serve garnished with lots of chopped parsley.
Servings: 4 servings
Mushroom & Barley Miso Soup Recipe brought to you by Recipe Ideas
Categories: Japanese; Mushroom; Soup; Vegetable
The History of Recipes
We are able to trace the history of `recipes` far back into history, certainly as far back into history as the Egyptians, and potentially, even further back. Having said that, these, ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. As we move on, we find some recipe books published in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from Arab cuisine, including basil and rosemary. The introduction of these new culinary ideas led to an outbreak in recipe books, most of which still exist in private collections. During the following few hundred years, the powerful and wealthy competed with each other to offer the most extravagent banquests, and because of this the best cooks and their collection of recipes became highly prized. However, it was during the 1800s that cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were in great demand, as a result of higher levels of literacy, more leisure time and disposable income. The arrival of television gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Mushroom & Barley Miso Soup recipe.
