Mushroom & Barley Soup with Miso

Ingredients

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 large carrot, peeled and diced
• 1 rib of celery, diced
• 500g cremini mushroom, sliced
• 2 cloves of garlic, minced
• 2 inch piece of ginger, minced
• 3 sprigs of fresh thyme
• ¾ cup pot barley
• 8 cups of vegetable broth
• 2 Tbsp. yellow miso plus
• ½ cup warm water

Directions

1. 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 minutes, until the veg begins to soften and the mushrooms are tender and have reduced significantly.
2. Add the garlic, ginger and thyme and cook for an additional 3 minutes.
3. 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 40 minutes, stirring occasionally until the barley is tender.
4. Place miso in a small bowl and add the warm water, stir to dissolve. Add miso to the soup and take it off the heat.
5. Remove the thyme and serve.