Hearty mushroom, lentil & barley soup

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    Yield:4 -6 servings


Ingredients


  • 2tablespoons olive oil
  • 1 pounds mushrooms, trimmed stems and sliced 
  • 1/3 cup onion, chopped
  • 1-2 carrots peeled and sliced into bite sized pieces - about 1 cup
  • 6cups vegetable broth
  • 1cup pearl barley
  • 1/2 cup lentils
  • 2tablespoons miso mixed in 1/2 cup of water
  • 4 cups fresh spinach or kale chopped


  1. Add olive oil to saucepan and saute onions mushroom, carrots until onions are translucent
  2. Add vegetable broth, lentils, barley. Bring to a boil, then lower temp to maintain a simmer. 
  3. Cook, stirring occasionally, until the lentils and barley are tender, about 30 minutes.
  4. Whisk miso into 1/2 c  water then add to soup
  5. Add the spinach/kale and cook until wilted
  6. Serve with sliced green onions