Mushroom and Barley Soup with Miso

Ingredients

• 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
• ¼ teaspoon of allspice
• ¾ cup pearl barley
• 6 cups of vegetable broth (chicken or beef will also work)
• 3 tablespoons white or yellow miso
• 1 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 10-12 minutes, until the vegetables begin to soften and the mushrooms are tender and have reduced significantly.
2. Add the garlic, ginger, thyme and allspice and cook for an additional 2 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 25-35 minutes, stirring occasionally until the barley is tender.
4. 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.
5. Remove the thyme and serve.