Mushroom and Barley Miso Soup

Recipe Ingredients

3 tablespoons	45ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (large)
1 teaspoon	5ml	Thyme
12 oz	340g	Mushrooms - chopped
1 tablespoon	15ml	Pot barley - washed
1 1/2		Water
1 teaspoon	5ml	Miso
1 teaspoon	5ml	Garlic clove - crushed (small)
1 teaspoon	5ml	Salt
		Soy sauce to taste
		Parsley - chopped

Recipe Instructions

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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