Mushroom & Barley Miso Soup Recipe

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Mushroom & Barley Miso Soup Ingredients

3 tbsp vegetable oil
1 large onion, chopped
1 tsp thyme
12 oz mushrooms, chopped
1 tbsp pot barley, washed
1 1/2 pt water
1 tsp miso
1 small garlic clove, crushed
1 tsp salt
1 soy sauce to taste
1 parsley, chopped

A Recipe for
Mushroom & Barley Miso Soup

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This Recipe for Mushroom & Barley Miso Soup is one of thousands in the Recipes-to-go Asian Cookbook.

Food Tip
Skimming fat from homemade soups and stews is easy. Chill and simply remove the fat layer that rises to the surface.

Mushroom & Barley Miso Soup Recipe
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This is a recipe for Mushroom & Barley Miso Soup from the recipe cookbook of Recipes-to-go (Asian)

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Mushroom & Barley Miso Soup

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Mushroom & Barley Miso Soup 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.

Serves: 4

Mushroom & Barley Miso Soup Recipe brought to you by Recipes To-Go

Mushroom & Barley Miso Soup Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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