Mushroom and Barley Miso Soup Recipe - Cooking Index
Mushroom and Barley Miso Soup Recipe - Cooking Index
| 3 tablespoons | Vegetable oil | |
| 1 tablespoon | Onion - chopped (large) | |
| 1 teaspoon | Thyme | |
| 12 oz | Mushrooms - chopped | |
| 1 tablespoon | Pot barley - washed | |
| 1 1/2 | Water | |
| 1 teaspoon | Miso | |
| 1 teaspoon | Garlic clove - crushed (small) | |
| 1 teaspoon | Salt | |
| Soy sauce to taste | ||
| Parsley - chopped |
Heat oil in a large pot and saute the onions and thyme. After 5 minutes, add the mushrooms and cook for another 2 minutes. Add the barley and water and bring to a boil.
Reduce heat, cover and simmer for 1 to 1 1/2 hours.
Blend 1/4 pint of the soup in a blender with the miso, garlic, salt and soy sauce. Pour the blended soup back into the soup pot, mix well, reheat and serve garnished with lots of chopped parsley.
Source:
Mark Copeland
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