Mushroom & Barley Soup with Miso
- Yield: Serves 4-6
Ingredients
Units
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 onion, finely diced
- 1 large carrot, peeled and small diced
- 1 rib of celery, small diced
- 500g cremini mushroom, halved and sliced
- 3 cloves of garlic, minced
- 2 inch piece of ginger, minced
- 3 sprigs of fresh thyme
- 1/4 teaspoon of allspice
- 3/4 cup pearl barley
- 6 cups of vegetable broth (chicken or beef will also work)
- 3 tablespoons white or yellow miso
- 1 cup warm water
Instructions
- Place a heavy bottom pot over medium high heat. Add the butter and vegetable oil. Add the onion, carrot, celery and mushrooms. Cook for approximately 10-12 minutes, until the vegetables begin to soften and the mushrooms are tender and have reduced significantly.
- Add the garlic, ginger, thyme and allspice and cook for an additional 2 minutes.
- Meanwhile, rinse the barley and drain. Stir the barley into the pot with the vegetables. Pour over the vegetable broth and bring to a simmer. Cover the pot and cook for 25-35 minutes, stirring occasionally until the barley is tender.
- Place miso in a small bowl and slowly add the warm water, stir to dissolve. Stir the miso mixture into the soup and heat for another 5 minutes.
Remove the thyme and serve.
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