Spring Fling Soup
Introductory Comments
A deeply nourishing soup that contains the essence of Spring - leeks, mushrooms and scallions - with a hint of summer to come - red lentils and dulse. And makes a satisfying light meal with sourdough bread and a blanched kale or green salad. Salute!
Yields
2-4 servings
Ingredients
1 tablespoon organic olive oil
2 organic leeks, white and light green bulb thinly sliced
1 organic carrot, diced
1/16 ounce organic dried mushrooms, rehydrated in 1 cup water (save liquid)
1/4 cup organic pearl barley
1/2 cup organic red lentils
1 teaspoon dulse, diced
4 cup spring or distilled water
sea salt
freshly ground organic pepper (optional)
Directions
Heat oil in a soup pot over medium heat. Add leeks, carrots and a pinch of sea salt and saute until just softening (~ 5 minutes). Remove mushrooms from soaking liquid, saving liquid, and add to pot with a pinch of sea salt. Saute ~5 more minutes. Add mushroom soaking liquid, water, barley, red lentils and dulse. Bring to a boil, cover, reduce heat and simmer gently for 30 minutes. Add sea salt and pepper (optional) to taste. Simmer 5 minutes uncovered. Serve with garnish of sliced scallions.
Health Topic
Variations
Organ/Organ System
Picture
Betty Edmond