Mushroom Ginger Soup With Hulled Barley

• 1 onion, ?nely chopped
• 2 garlic cloves, minced
• 1 inch piece of ginger
• 1/2 cup hulled barley
• 5 small carrots, sliced
• 3 sprigs thyme
• 1 sprig rosemary
• 1 bunch red chard
• 15 cremini mushrooms
• 1/2 cup cilantro leaves
• 6 cups water
• Olive oil
• Sea salt and black pepper
• Soy sauce
• White miso paste
• Sambal oelek
• Juice from 1 lemon

1. Finely slice the ginger then cut into the thinnest strips. In a large saucepan, saute the onion, garlic, ginger, and carrots in some olive oil.
2. Finely chop the thyme leaves and rosemary needles, add them to the pan, with some salt and pepper.
3. Add the hulled barley, water, and some soy sauce. Bring to a boil, then simmer gently. The barley takes about an hour to cook.
4. Meanwhile, remove the tough stalks of the chard, cut the stems into thin slices and the leaves into strips. Slice the mushrooms. Add the chard and mushrooms to the soup, with a tablespoon of sambal oelek. Continue to simmer until the barley is cooked yet retaining a bite.
5. Finish off the soup by stirring in a heaped tablespoon of miso paste. Add more soy or salt if needed. Stir in the lemon juice. Serve piping hot with a handful of cilantro leaves in each bowl.

onion, garlic, ginger, hulled barley, carrots, thyme, rosemary, red chard, mushrooms, cilantro, water, olive oil, salt, soy sauce, white miso paste, sambal oelek, lemon

Taken from food52.com/recipes/10508-mushroom-ginger-soup-with-hulled-barley (may not work)