Miso Mushroom Barley Soup



  • 375-400 g white or chestnut mushrooms
  • 2 medium onion
  • 1 tablespoon olive oil
  • 100 g pearl barley
  • 5 g dried porcini mushrooms, chopped/broken into small pieces (optional)
  • pinch ground black pepper
  • 1 bay leaf
  • 1 litre hot water from the kettle.
  • 1½-2 tablespoon red miso
  • chopped fresh parsley or chives to serve (optional)


  • Brush any dirt from the mushrooms and slice finely. Peel and finely slice the onions.
  • Heat the olive oil over a low-medium flame in a large pan, and add the mushrooms and onions. Saute for 8-10 minutes, stirring occasionally, until the vegetables soften.
  • Add the pearl barley, porcini mushrooms (if using), pepper and bay leaf, and 1 litre of hot water.
  • Stir well, cover the pan, and reduce the heat to the minimum required to sustain the barest simmer. Cook the soup for 1½-2 hours, stirring occasionally.
  • When ready to serve, remove the soup from the heat and allow to cool for a minute or two. Cream the miso in a small bowl with 1½-2 tablespoon of hot, not boiling, water, then stir this mixture into the soup.
  • Serve at once, garnished with chopped fresh chives or parsley.