Mushroom & Barley Miso Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Vegetable oil,
1 large: Onion, chopped
1 tsp: Thyme,
12 ounce: Mushrooms, chopped
1 tbsp: Pot barley, washed
1 1/2 pint: Water,
1 tsp: Miso,
1 small: Garlic clove, crushed
1 tsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp