Serves: 5
Total Calories: 158
Yield: 13 cups

3 cups water
1 cup pearled barley
1 bay leaf
1 teaspoon olive oil
1 onion chopped (1 1/2 cups)
1 1/2 cups chopped mushrooms
1 cup chopped celery (with tops)
3 parsnips chopped
2 carrots chopped
1 1/2 cups chopped zucchini
5 cups water
1 teaspoon thyme
1 teaspoon basil
1/4 cup dark miso
1 cup warm water

In a small saucepan, bring the water, barley, and bay leaf to a boil. Simmer for 15 minutes. Heat the oil in the bottom of a soup pot. Add the onion, mushrooms, celery, parsnips, carrots, and zucchini. Sauté with the lid on, stirring occasionally. Add the water, herbs, and cooked barley to the soup pot, bring to a boil, reduce the heat, and simmer for 5 minutes. Turn off the heat. Dilute the miso in the warm water, and add it to the soup. Remove the bay leaf and serve immediately. If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 158
Calories from Fat: 14

More Recipes from the Soup's On! Cookbook:
End-of-the-Season Garden Soup
Garden Soup
Kraut Soup
Miso Escarole Soup
Mushroom Vegetable Barley Soup
Napa Cabbage Miso Soup
Red Pepper Soup
Rutabaga and Mushroom Soup
Wonton Soup
Zucchini Soup