barley miso mushroom soup
⅓ cup barley
8 cups water/vegetable stock
10 button mushrooms, halved and sliced
1 cup cabbage, finely sliced
1 cup celery, with some of the leaves, finely chopped
1 large carrot, finely chopped
2 small sweet potatoes, finely chopped
small handful hijiki, arame or wakame seaweed
1 – 2 tsp rock salt
1 small bunch kale, stems removed and finely chopped
2 Tbsp miso (I used brown rice miso)
pre-soak
1. Soak the barley overnight, or for at least 4 hours, drain and rinse.
preparation
2. In a soup pot, add the barley and 8 cups water, bring to a boil and then turn down the heat, simmering for 20 minutes.
3. Add sliced mushrooms, cabbage, celery, carrot and sweet potato and simmer for 15 minutes or until the vegetables are tender.
4. Add seaweed, salt and kale.
5. Remove ½ cup of liquid from the soup and mix in miso until dissolved. Return to soup, taste, and adjust seasoning. Avoid boiling the soup once miso has been added, as this will destroy all those delicious enzymes.
Enjoy the warmth.
Goodness shared from Stacey
