Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra virgin olive oil or clarified butter

  2. 1 pound assorted fresh mushrooms, cut into bite-sized pieces

  3. fine grain sea salt & freshly ground pepper

  4. 1 medium yellow onion, finely chopped

  5. 1 medium red onion, finely chopped

  6. 2-3 tablespoons shoyu or soy sauce

  7. 1 1/2 cups cooked pearled barley

  8. 6 cups / 1 1/2 l good-tasting vegetable broth

  9. 1/4 teaspoon toasted sesame oil

  10. finely chopped chives, to serve

Instructions Jump to Ingredients ↑

  1. In your largest, widest soup pot heat two tablespoons of olive oil over medium-high heat. Stir in the mushrooms and season with salt and pepper. Cook stirring a couple times along the way, until the mushrooms release their liquid and they are deeply browned. About 8 minutes. Remove the mushrooms from the pan, set aside on a plate.

  2. Using the same pot, heat the remaining tablespoon of oil over medium-high heat. Stir in the onions and cook until tender, a few minutes. Stir 2 tablespoons of the shoyu, barley, and then the vegetable broth. Bring to a simmer, then reduce the heat a bit. Add the mushrooms and cook another 10 minutes or so. Stir in the toasted sesame oil and taste. You might want to add remaining tablespoon of shoyu or soy sauce, particularly if your broth wasn't very salty. And you might want to add more toasted sesame oil a few drops at a time. Just keep tweaking until everything balances out for you. Serve sprinkled with lots of chopped chives.

  3. Serves about six.


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