3 tb Vegetable oil
1 lg Onion, chopped
1 ts Thyme
12 oz Mushrooms, chopped
1 tb Pot barley, washed
1 1/2 pt Water
1 ts Miso
1 sm Garlic clove, crushed
1 ts Salt
Soy sauce to taste Parsley, chopped Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. 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.