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===== Miso Mushroom Barley Soup =====

//approx 1 hour, serves 4//


__Ingredients:__

  * 2 tbsp olive oil
  * 1.5 lbs cremini mushrooms, quartered
  * salt and pepper
  * bunch of scallions, thinly sliced
  * 4c vegetable broth
  * 1c pearl barley
  * 1 tbsp plus 1 tsp white miso
  * 1 tbsp soy sauce
  * 5 oz baby spinach (about 5 packed cups)
  * optional for serving: 1 lime, korean red pepper



__Directions:__

In a large pot, heat oil over medium-high until shimmering. Add mushrooms and season lightly with salt. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.

Stir in scallions and cook until softened, about 2 minutes.

Pour in vegetable broth with 2 cups of water and the barley. Bring to a boil, then simmer. Cook, stirring occasionally, until barley is tender, about 30 minutes.

During the last 5 minutes of cooking, stir in the miso and soy sauce. (Dissolve any clumps, either by whisking in a small amount of the broth before adding, or using a rubber spatula to flatten them against the side of the pot.

Add spinach in batches, adding a handful and stirring in until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a lime, if using, and cut the rest into wedges for serving. Finish with some black pepper and serve.

from: https://cooking.nytimes.com/recipes/1025053-miso-mushroom-barley-soup