Mushroom and barley miso soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1 | large | Onion, chopped |
| 1 | teaspoon | Thyme |
| 12 | ounces | Mushrooms, chopped |
| 1 | tablespoon | Pot barley, washed |
| 1½ | pint | Water |
| 1 | teaspoon | Miso |
| 1 | small | Garlic clove, crushed |
| 1 | teaspoon | Salt |
| Soy sauce to taste | ||
| Parsley, chopped | ||
Directions
Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1½ hours.
Blend ¼ pint of the soup in a blender with the miso, garlic, salt & soy sauce. Pour the blended soup back into the soup pot, mix well, reheat & serve garnished with lots of chopped parsley.
David Scott & Claire Golding, "The Vegan Diet" File
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