some parsley 3 tb vegetable oil 1 onion 1 t thyme 12 oz mushrooms 1 pot barley 1 1/2 pt water 1 miso 1 garlic clove 1 t salt
Instructions
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.