Asian

Fermented Barley Miso and Mushroom Soup is for Soup.

Fermented Barley Miso and Mushroom Soup takes 25 minutes to prepare.

Fermented Barley Miso and Mushroom Soup takes 20 minutes to cook.

Fermented Barley Miso and Mushroom Soup makes 5 servings.

The ingredients for Fermented Barley Miso and Mushroom Soup are:

2 medium carrots
3 medium celery stalks
1 medium sized onion
1 cup of dried wild mushrooms
1 tsp unsalted butter
2 tbsp fermented barley miso paste
(Any miso paste will work though.)

Here is how you make Fermented Barley Miso and Mushroom Soup:

1. Cover the mushrooms in warm water & rehydrate them for about 20 minutes.2. Meanwhile, roughly chop the carrots, onion, and celery together.3. Sweat them for about 10 mintues in the tbsp of butter.4. Add the rehydrated mushrooms and the water in which they were soaking to the sweated vegetables.5. Boil for about 5 mintues.6. Puree the mixture in the blender until smooth, then return to the pan.7. Stir in the miso paste & add in water slowly, stirring constantly, until the soup is at your preferred consistency.8. Cook at a medium temp. until soup is heated thoroughly.The prep/cook times may vary.Number of Servings: 5Recipe submitted by SparkPeople user ROCKNROLLFUN.

The nutritional information for Fermented Barley Miso and Mushroom Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 64.8

• Total Fat: 1.8 g
• Cholesterol: 3.1 mg
• Sodium: 347.3 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.5 g
• Protein: 2.1 g

Fermented Barley Miso and Mushroom Soup is Asian cuisine.

The dietary needs meet for Fermented Barley Miso and Mushroom Soup is Vegetarian