Vegan Mushroom & Barley Miso Soup
Mushroom and Barley Miso Soup recipe
Yield
6 servingsPrep
½ hrsCook
1½ hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 1 | teaspoon |
thyme
|
*
|
| 12 | ounces |
mushrooms
chopped |
|
| ½ | cup |
pearl barley
washed |
|
| 1 ½ | pints |
water
|
*
|
| 1 | teaspoon |
miso paste
|
*
|
| 1 | small |
garlic cloves
crushed |
*
|
| 1 | teaspoon |
salt
|
|
|
soy sauce, tamari
to taste |
*
|
||
|
parsley leaves
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 5 | ml |
thyme
|
*
|
| 346.8 | ml/g |
mushrooms
chopped |
|
| 15 | ml |
pearl barley
washed |
|
| 7.1E+2 | ml |
water
|
*
|
| 5 | ml |
miso paste
|
*
|
| 1 | small |
garlic cloves
crushed |
*
|
| 5 | 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.
