some parsley 45 ml vegetable oil 1 onion 2 gr thyme 120 gr mushrooms 1 pot barley 700 ml water 1 miso 1 garlic clove 3 gr salt
Instructions
Reduce heat, cover & simmer for 1 to 1.5 hours. Blend quarter 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.