1 c  Barley

    1/2 c  Mixed baby lima beans, split

           Peas, brown lentils
      1 T  Olive oil

      6 c  Water

      2 T  Miso

      1 lg Onion, chopped

      5    To 6 turnips, peeled and

           Cubed (or 2 parsnips, or 2
           Potatoes)
      2    Carrots, sliced about 1/2"

           Thick
    1/2    To 3/4 pound mushrooms,

           Sliced
      3    Cloves garlic, minced

    1/2 t  Pepper (or to taste)

      2 t  Marjoram

      1 t  Rosemary

    1/3 c  Tamari

      3 T  Unsalted butter (or magarine

           For vegan)
  Saute the garlic and onion in olive oil on medium heat until the onions are
  translucent. Combine the barley, lima beans, split peas, lentils, miso, and
  water with the onion/garlic, and bring to a boil. Add the turnips and
  carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours,
  stirring occasionally.
  ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat
  your soup.")
  (If you have broccoli stems, peel and slice them and add them at this
  point.  I also snagged about 1 cup of shredded/sliced cabbage from the main
  dish, and added about 1/2 hour before the soup was done).
  Add the mushrooms, spices and tamari and continue cooking on a low heat for
  another hour.  Add the butter or margarine, let sit for a few minutes, and
  serve.  If cooking the night before, you might want to add 1 cup of water
  and heat again just before serving; the barley tends to absorb water, and
  if you omit this extra water you end up with a tasty gruel.
  The butter can be omitted, but it makes for a heartier soup.
  From: narad@nudibranch.asd.sgi.com (Chuck Narad).  rfvc Digest V94 Issue
  #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV.