Contributed by (Recipe adapted from “Macrobioticpath” at http://macrobioticpath.com)

Ingredients

2-inch piece of Kombu mushroom
1 Leek, sliced
1 medium Carrot, sliced
1/3 C uncooked Barley
1/2 C Mushrooms, sliced
5 C Water
1 Tbs Miso

Instructions

Soak kombu and cut into small pieces. Wash leeks well (slit in half lengthwise and wash each half separately) and slice. Wash and cut carrot and mushrooms. Layer mushrooms, leek, carrot, and barley in a saucepan. Slowly add water and bring to a boil and simmer for 45 to 50 minutes. Purée miso in soup broth and return to soup. Simmer for 5 minutes. Garnish with chopped parsley.

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