Macrobiotic Mushroom Barley Soup

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READY IN: 24hrs 45mins
Recipe by Mad-catter

From "The Hip Chick's Guide to Macrobiotics" by Jessica Porter

Ingredients Nutrition


  1. Place mushrooms, barley, water, kombu, and ginger in a pot. Bring to a boil and simmer 40 minutes or until barley is softened. With a handheld food processor, whiz the rolled oates into almost a flour.
  2. Heat the oil in a skillet over medium heat and saute the onions. Add the flour and saute with onions, coating them well. Take 1/2 cup of soup from the pot and slowly stir it into onion-flour mixture, avoiding lumping. Add to soup mixture.
  3. Dilute miso in a cup with some of the soup. Add this liquid to the soup and let simmer 5 minutes. Right at the end, squeeze the lemon juice, if desired, into the soup. Garnish and serve.
  4. Feel free to build on this soup with corn kernels, diced celery, and roasted red pepper toward the end.

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