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Vegan Mushroom & Barley Miso Soup

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Mushroom and Barley Miso Soup recipe

YIELD

6 servings

PREP

½ hrs

COOK

hrs

READY

2 hrs

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE ONIONS
chopped
1 5
TEASPOON ML THYME *
12 346.8
OUNCES ML/G MUSHROOMS
chopped
½ 15
CUP ML PEARL BARLEY
washed
1 ½ 7.1E+2
PINTS ML WATER *
1 5
TEASPOON ML MISO PASTE *
1 1
SMALL SMALL GARLIC CLOVES
crushed *
1 5
TEASPOON ML SALT
1
X SOY SAUCE, TAMARI
to taste *
1
X PARSLEY LEAVES
chopped *

Directions

Heat oil in a large pot, sauté the onions and thyme.

After 5 minutes, add the mushrooms, cook for another 2 minutes.

Add the barley and 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 and soy sauce.

Pour the blended soup back into the soup pot, mix well, reheat and serve garnished with lots of chopped parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 57g (2.0 oz)
Amount per Serving
Calories 129 47% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 431mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 3%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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