1 box of mushrooms
4 cloves of garlic
3 Tablespoons of Olive oil
1/2 cup of barley, rinsed (optional)
3/4 cup raw cashews
8 cups of water
2 sweet potatoes
1 (white) potato
1 medium tomato, firm
1/2 cm cube of fresh ginger
1 tsp cayenne pepper
1/4 tsp each nutmeg, cinnamon & cloves
1 pint of blueberries, rinsed
- Wash the mushrooms and, using a knife and cutting board, hack at them until they are chopped to smithereens. Do the same with the garlic. Put the mushrooms, garlic and oil in a large pot and let the whole thing stew on a small flame until the mushrooms are buttery and aromatic.
- Next, pour the barley and cashews into the pot and stir. After 3 minutes add the water and raise the flame to medium.
- In the meantime, wash, peel and dice the tomato and all 3 potatoes and then add them to the pot. Chop up the ginger and add it and it’s a good time to add the spices, too. If you’re salt-conscious, then wait until the very end to add the salt because it will become less potent with cooking and you’ll end up needing more.
- Bring the mixture to a boil and then simmer until the barley is cooked, about 45 minutes. In the meantime, eat the blueberries. (You didn’t think they went in the soup?!)
- When the barley is cooked, use an immersion blender (or other smashing tool) to smooth out the soup but leave lots of pieces. Add more water as needed.
- Garnish with whatever you have around and add more cayenne if you want to force people to eat slowly. Serve with a generous slice of rustic bread, toasted on one side.