Scarborough Faire Stew

submitted by tpogue
from US

1 onion, chopped
2 carrots, cut into chunks
1 medium white potato, cut into chunks
5 cloves garlic (or to taste), minced
1/2 cup shredded cabbage
handful of mushrooms, sliced
2 Tbsp pearl barley
2 Tbsp split peas
2 Tbsp brown lentils
1-2 Tbsp mellow brown rice miso paste
2 Tbsp flour
6 cups water
black pepper to taste
1/2 tsp. each dried savory, sage, rosemary, and thyme and, of course, whatever else
strikes your
fancy

Sautee the onions and garlic in a tiny splash of olive oil until the onions are soft
and translucent. Add the water, potato, carrot, cabbage, and mushrooms; bring to a
boil, reduce to a simmer, dissolve the miso paste and stir in. Cook for 10 minutes,
then add the barley, lentils, and split peas along with the herbs. (The rosemary
should be ground in your fingers before adding to the stew.) Cook for another 15-20
minutes until the grains are soft; then dissolve 2 Tbsp of flour in a bit of cold
water, slowly add some hot soup to it, stirring to avoid lumps, until it is
well-dissolved. Pour this mixture slowly into the pot, stirring, until the desired
thickness is reached. Add pepper to taste, and some butter or maragarine if
desired. Serve over noodles or brown rice with good whole wheat bread on the side.

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