Guest guest Posted November 3, 2007 Report Share Posted November 3, 2007 Tibetan Barley Soup 2 tablespoons butter 1 to 2 cups vegetables, any will do 1/4 cup barley 4 cups water 1 tablespoon Shoyu (soy sauce) black pepper to taste Melt 2 tablespoons butter and stir in vegetables until they are well coated. Continue cooking over medium heat until softened, stirring occasionally. Mix in 1/4 cup pot barley and then add 4 cups water. Bring rapidly to a boil, then simmer about an hour, covered. Just before it is done, add 1 tablespoon shoyu and a grind or so of pepper. When the soup is ready, it should be of a chowder-like thickness and the grains should be soft but chewy. There will be a golden sheen on the surface and the heavenly smell will waft across the Himalayas. Quote Link to comment Share on other sites More sharing options...
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