Kasha Soup

1 (3") piece kombu

4 c Water

1 c Diced onions

1/2 c Diced carrots

1/2 c Shredded green cabbage

1/2 c Diced potatoes

1/2 c Sliced mushrooms

1 tb Plain sesame oil

2 ts Garlic powder

1 ts Dried basil

1/2 c Kasha

1/2 c Frozen lima beans

1/2 c Sauerkraut; pressed dry

1 1/2 ts Miso

Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium

HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias