Miso & Barley Soup

Our lunchtime parade of soups continues...

Matt has been wanting to make a miso soup for awhile & we finally remembered to pick up some miso at the grocery store. This soup with the addition of barley really appealed to us because we felt the barley would make it a little more filling & it has a lot of nutritional value. We had originally planned to also put some tofu in it but felt it wasn't needed in the end. This soup had a lovely broth. Matt really loved it. I liked it quite a bit but thought perhaps it could have used a touch more miso.

Miso & Barley Soup
(adapted from the New Soy Cookbook)

1 T olive oil
2 large leeks (about 2 cups), sliced, white & light green parts only
2 cloves garlic, minced
1/2 t dried thyme
1/2 c white wine
4 c stock, chicken or vegetable
4 c water
6 shiitake mushrooms, stemmed & chopped
3 large carrots, halved length-wise & cut into 1/2-inch slices
1/2 c pearl barley
4 T red miso
salt
flat leaf parsley, chopped for garnish

In a large soup pot heat the oil over medium-high heat. Add the leeks & onions & sauté for 1 minute. Stir in the thyme & wine & cook until the wine reduces by half. Add the stock, water, mushrooms, carrots, barley & miso. Bring to a boil. Reduce the heat, cover & simmer for 30 - 45 minutes until the barley is tender. Taste & salt if desired. Garnish each bowl with chopped parsley.

5 - 6 servings

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