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| Home -> [Appetizers, Asian, Chinese, Ethnic, Japanese, Soups & Stews, Vegetables] -> [Mushroom & barley miso soup Recipe] |
Mushroom & barley miso soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Appetizers, Asian, Chinese, Ethnic, Japanese, Soups & Stews, Vegetables |
Rating: |
0 |
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Ingredients:
| 3
| tbsp | Vegetable oil | | 1
| large | Onion, chopped | | 1
| tsp | Thyme | | 12
| oz | 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 |
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Procedures:
| 1 | Heat oil in a large pot & saute the onions & thyme. | | 2 | After 5 minutes, add the mushrooms & cook for another 2 minutes. | | 3 | Add the barley & water & bring to a boil. | | 4 | Reduce heat, cover & simmer for 1 to 1 ?hours. | | 5 | Blend ?pint of the soup in a blender with the miso, garlic, salt & soy sauce. | | 6 | Pour the blended soup back into the soup pot, mix well, reheat & serve garnished with lots of chopped parsley. |
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