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Mushroom & Barley Soup with Miso

November 2011 040

This is a “stick to your ribs” kind of soup.  Full of nutrition boosting ingredients like mushrooms, ginger, garlic and miso, these bold flavours, make this vegetarian soup one that even meat lovers will adore.  The aromatic flavours of ginger and garlic pair perfectly with the earthy saltiness of Miso.  Miso is a bean paste that is made by injecting cooked soy with a koji (mold) that has been cultivated on either soy,  rice or barley.  The flavour and colour of miso is determined by the length of time it is aged.  The lighter the colour, the more mild in taste, while the darker colours have a much more intense flavour.  The key to maintaing the nutritional integrity of Miso, is to not boil  the soup once the miso has been added.   Miso is quite easy to digest because it is fermented and contains B vitamins. While miso is tradionally used in soup, it also works well in dressings and marinades.

  • 1 medium onion, diced
  • 1 large carrot, peeled and diced
  • 1 rib of celery, diced
  • 15 cremeni mushroom, sliced
  • 2 cloves of garlic, minced
  • 2 inch peice of ginger, minced
  • 3 sprigs of fresh thyme
  • 1 cup pot barley (pearl barley is great but takes much longer to cook)
  • 6 cups of vegetable stock (water will work but will be less flavourful)
  • 2 Tbsp yellow miso plus 1/4 cup warm water
  • 1 Tbsp butter
  • 1 Tbsp grapeseed oil
  1. Place a medium sized pot over medium high heat
  2. Add butter and grapseed oil and allow butter to melt.
  3. Add onion, carrot, celery and mushrooms cook for approximatley 10 minutes until veg  begins to brown.
  4. Add garlic, ginger and thyme and cook for an additional 3 minutes
  5. Meanwhile rinse barley, by placing in a sieve and running water over it.
  6. Add barley to the pot, stir to coat with vegetable mixture.
  7. Add vegetable stock and cook for 25 minutes until barley is tender.
  8. Place miso in a small bowl and add warm water, stir to dissolve
  9. Add miso to the soup and take off the heat.
  10. Remove thyme and serve.





Andrea Buckett enjoys a career that has embraced multiple arenas as a diversified food expert; her experience is rich in knowledge about all things food. Founder of Insatiable Food, Andrea has encompassed exciting platforms on television, in writing, recipe development, culinary instructing and food event productions. Combined with a keen eye for food trends and a strong background in homeopathic medicine and nutrition, Andrea’s passion is to inspire others to eat well and live well. Andrea is an active social media user with her Blog Insatiable Food, you can follow her on Twitter & Facebook.


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