Mushroom Barley Soup

PREPARATION:

In a large saute pan, cook the mushrooms until they have released most of their moisture but have not browned, about 5 minutes. Puree the mushrooms in a food processor. In another saute pan, heat 1/2 the olive oil over medium-low heat. Add the onions and saute, until well caramelized, about 20 minutes. Stir in the mushroom puree and cook for 3 minutes. In a separate pan, heat the remaining olive oil and add the barley. Stir constantly until the barley is an even amber color. Add the barley and the bay leaf to the onion mixture. Stir in the stock and cook at a low simmer for 45 minutes. Whisk in the miso paste, shiitake mushrooms, and chopped scallions just prior to serving.

INGREDIENTS:

• 2 cups mushrooms -- sliced
• 1/4 cup olive oil
• 2 onion -- sliced
• 1 pound barley
• 1 bay leaf
• 8 cups vegetable stock -- ( or chicken)
• 1/4 cup miso -- bean paste
• 1 cup shiitake mushrooms -- fresh, julienned
• 4 scallions -- finely chopped

Makes 6 servings