Title: Mushroom & Barley Miso Soup
Categories: Soup Appetizer Vegetable
Yield: 4 Servings
| 3 | tb | Vegetable oil |
| 1 | lg | Onion, chopped |
| 1 | ts | Thyme |
| 12 | oz | Mushrooms, chopped |
| 1 | tb | Pot barley, washed |
| 1 1/2 | pt | Water |
| 1 | ts | Miso |
| 1 | sm | Garlic clove, crushed |
| 1 | ts | Salt |
| | | Soy sauce to taste |
| | | Parsley, chopped |
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 1 1/2 hours. Blend 1/4
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.