Barley is a grain. It is a little chewy, like brown rice. The barley plant can thrive in poor soil. Barley is a staple food in Tibet. Tibetans grind barley flour to make a hot cereal called tsampa.
Tibet sits between Nepal, India, and China. Some people call Tibet “the roof of the world.” The world’s tallest mountain range, the Himalayas, including Mount Everest, borders southern Tibet. Lhasa, Tibet’s capital, has the highest elevation of any capital in the world. Its altitude is 11,450 feet.
Yaks are long-haired animals related to cows. Yaks live in the Himalayas. They thrive in high mountains. Tibetans herd yaks for milk and butter. Yak butter is a very important food in Tibet. People also spin yak hair into yarn.
What You Need
Equipment:
• Cutting board
• Sharp knife
• Large soup pan
• Mixing spoon
• Hot pad
• Ingredients:
• ½ cup raw, uncooked barley
• 4 cups water (more if needed)
• 1 pound mushrooms
• 1 large onion
• 3 tablespoons butter
• 1 teaspoon salt
• 2–3 tablespoons soy sauce
• Freshly ground black pepper
Cook’s Tip
Use cow’s milk butter! You probably won’t find yak butter.
Cook’s Tip
Grinding peppercorns releases the peppery flavor.
What to Do
1. In the soup pan, cook the barley in the water. It may take 30–40 minutes or so.
2. While the barley cooks, chop the onion. Slice the mushrooms until you have about 2 cups.
3. In a frying pan, melt butter over medium heat.
4. Put the mushrooms and onion and salt in the pan. Sauté until soft.
5. When the barley is tender, scoop the mushrooms and onions with a spatula into the soup.
6. Stir in soy sauce and pepper. Simmer over very low heat for about 15 minutes.
7. The soup should be thick. The barley grains should be tender and a little chewy. You can add a dab of butter if you want.
One recipe describes barley soup this way: “There will be a golden sheen on the surface and the heavenly smell will waft you across the Himalayas.”
Serves 4–6.
Cook’s Tip
Mushrooms shrink and release water as they cook. Keep the mushroom liquid in the pan. It is rich and flavorful.
