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Mushroom-Barley Soup

Prepare a satisfying meal for your family with this hearty soup from chef Pam Anderson's "Cook Without a Book: Meatless Meals."

  • servings: 4

Ingredients

  • 1/2 ounce dried mushrooms, chopped or broken into bite-size pieces
  • 4 cups homemade or good-quality low-sodium store-bought vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 pound sliced cremini mushrooms
  • 3/4 teaspoon dried thyme leaves
  • 3 cups cooked barley
  • 1/4 cup red miso paste
  • Coarse salt and freshly ground black pepper

Directions

  1. Step 1

    In an 8-cup glass measuring cup or other microwave-safe container, stir together dried mushrooms and vegetable broth. Transfer to microwave and cook until steamy-hot and mushrooms have softened, about 5 minutes.

  2. Step 2

    Meanwhile, heat oil in large pot over medium-high heat. Add onion and cook, stirring, until golden brown, about 5 minutes. Add cremini mushrooms and cook until well browned, 5 to 7 minutes. Add thyme, hot broth mixture, and barley; bring to a simmer. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, about 10 minutes.

  3. Step 3

    Whisk in miso. If mixture seems too thick, add enough water to reach desired consistency. Season with salt and pepper; serve hot.

Source
The Martha Stewart Show, January 2012

Reviews (1)

  • 21 Oct, 2012

    The ingredients for this soup made for a really nice meal. My only thought for next time is to leave out the miso {I used white miso as the store didn't have red} b/c the soup doesn't need it. It made for a just barely-there Asian flavor that I didn't find necessary. The flavor could just as easily be adjusted w/ freshly ground pepper and sea salt to taste. It's flavorful and hearty as it is. Since the miso is the last thing to add, make sure to try the broth before adding at the end.