Rutabaga and Mushroom Soup

Serves: 5
Total Calories: 72
Yield: 14 cups


7 cups water
1/2 cup pearl barley
1 large rutabaga cubed (4 cups)
2 cups chopped scallion
2 cups chopped mushrooms
1 1/2 cups cubed tofu cut in 1/4 squares
3 cloves garlic minced
1/4 cup dark miso
1 cup hot water


Bring the water to a boil in a soup pot, and add the barley and rutabaga. Lower the heat and simmer for 20 minutes.

Add the scallions, mushrooms, tofu, and garlic to the soup, and cook for 10 more minutes.

Dissolve the miso in the cup of hot water, and add it to the soup. Remove from the heat and serve.

If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 72
Calories from Fat: 0

This Rutabaga and Mushroom Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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