Real African Dishes: [MC-AllEthnic-Recipes] Persian Oat and Mushroom Soup

* Exported from MasterCook *

Persian Oat and Mushroom Soup - Soup-e Jo

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup steel-cut oats
3 tablespoons grapeseed oil
1 yellow onion -- diced
2 cups cremini mushrooms -- thinly sliced
2 cups grated carrots
1 teaspoon ground turmeric
1/2 cup tomato paste
Sea salt
5 cups vegetable stock -- or water
To garnish: -- minced fresh flat-leaf parsley
1 cup milk -- any kind
1/4 cup freshly squeezed lime juice
Freshly ground black pepper
To garnish: -- Minced fresh flat-leaf parsley

Preheat the oven to 350°F.
Pulse the oats in a food processor for 30 seconds to break them down, then
toast them on a dry baking sheet for 20 minutes, stirring occasionally.
Let cool to room temperature and set aside.
Heat the oil in a medium saucepan over medium heat. Add the onion and cook
for about 15 minutes, until translucent. Add the mushrooms and cook over
low heat for about 10 minutes, until they've released all of their water.
Add the oats to the saucepan along with the carrots, turmeric, tomato
paste, and 1 teaspoon salt. Pour in the stock and bring to a boil, then
lower the heat and simmer, covered, for about 30 minutes, until the oats
are very tender.
Turn off the heat and stir in the milk. The soup should be thick and
creamy. Add the lime juice, season with salt and pepper, and serve
garnished with parsley.

Serves 4 to 6

AuthorNote: This warming, tomato-infused soup was first prepared for me by
my friend Somayeh on a frosty February day. Its bilingual name, soup-e jo,
and the heavy cream that usually enhances it suggest that it's a European
import to Iran, but a shot of turmeric and a healthy dose of lime juice
make it unmistakably Persian. Although typically made with barley (jo),
this recipe calls for oats. Toasting the oats in the oven cuts their
cooking time in half and gives them a nutty flavor.

Cuisine:
"Persian"
Source:
"The New Persian Kitchen by Lousia Shafia, 2013"
S(Formatted by Chupa Babi):
"Dec 2013"
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Per Serving (excluding unknown items): 449 Calories; 16g Fat (31.6%
calories from fat); 15g Protein; 64g Carbohydrate; 10g Dietary Fiber; 9mg
Cholesterol; 1877mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 974 0 0 4204 0 0 0 0 0 0 0 0 0 0