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 can read the history of meal recipes far back into ancient history, certainly as far back as the early Egyptians, and potentially, even further back. In practice though, these, old records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to historians are some stone tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were separated into starters, main meal and dessert, a very modern way of dining. Aspicius describes how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new culinary ideas led to an eruption in recipe manuscripts, the majority of which are kept safe in academic collections. For the next few years, the rich and powerful families of the West competed with each other to serve the best banquets, and because of this the best chefs and their recipe collections were greatly in demand. However, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. By the advent of the twentieth century, cookery books are in high demand, due to higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Mushroom & Barley Miso Soup recipe.
