Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Butter | 1 tbsp (14g) | 102 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups of mushrooms
- 2 tablespoons yak butter
- 4 cups water
- 1/4 cup pot barley
- 1 tablespoon shoyu (soy sauce)
- =
Directions
Cut up enough mushrooms to measure 2 cups.
Melt 2 tablespoons butter (yak butter if available) in a larg saucepan 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 (preferable from the nearest mountain spring). Bring rapidly to a boil, then simmer about an hour, covered.
Just before it is done, add 1 tablespoon shoyu (soy sauce) and a grind or so of pepper, if desired.
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 you across the Himalayas.