Miso Mushroom Barley Soup

Miso Mushroom Barley Soup

Serves 8

Nothing says comfort like a bowl of mushroom barley soup.

This version is loaded with chunky mushrooms and studded with chewy barley as you would expect, but also adds tender green lentils for more texture, fiber, and protein. To prevent the mushrooms from getting rubbery, which can be a turn-off for uncommitted mushroom eaters, they're sautéed first, then removed and set aside to add back in at the end.

Miso and balsamic vinegar contribute to the layered flavors and punctuate the richness of the barley. Miso is a flavorful paste that's generally found in the refrigerated section of stores like Whole Foods. It keeps for a long time and works beautifully to flavor dressings, sauces, and even baked goods!

Fresh dill and lemon juice lighten and brighten this soup so that it straddles the seasons with flair.

If it's still raw and rainy where you are, make a bowl of this miso mushroom barley soup, and you won't mind if spring takes its time getting here.

Ingredients

1 pound of button mushrooms, sliced

1/2 teaspoon salt

1 large onion, finely chopped

3 large carrots, peeled, quartered, and chopped

3 large celery stalks, sliced lengthwise and chopped

6 large cloves of garlic, minced, grated, or pressed

8 cups vegetable broth

2 tablespoons balsamic vinegar

2 teaspoons dried thyme

2 bay leaves

¾ cup pearled barley

½ cup dried green or brown lentils

2 tablespoons miso

2 tablespoons lemon juice

⅓ cup chopped fresh dill

Salt and ground black pepper to taste

Directions

1. Heat a large, wide pot or Dutch oven over medium-high heat. Add mushrooms and sprinkle with salt. Cook for about 8 minutes, stirring occasionally, until browned. Transfer the mushrooms to a small bowl and set aside, leaving the flavorful liquid in the pot.

2. Sauté the onion, carrots, celery, and garlic in the mushroom broth over medium heat until the vegetables soften.

3. Add the vegetable broth to the pot. Stir in the balsamic vinegar, thyme, bay leaves, and barley. Bring to a boil, then reduce heat to a simmer and add the lentils. Let cook for about 20 minutes, or until everything is tender. Turn off the heat.

4. Put the miso in a cup or small bowl. Add a few tablespoons of broth and mix until smooth. Stir the miso into the soup. Add the lemon juice and dill. Add the mushrooms back to the pot and stir. Taste and adjust salt if necessary.

5. To serve, remove the bay leaves. Ladle the soup into bowls and serve hot.