Step 1

Heat a large heavy pot to a touch higher than medium heat and add the olive oil. Once shimmering add all of the mushrooms. Cook, stirring occasionally, until the mushroom release their water and start to brown (about 20 minutes).

Step 2

Add the onion, celery, and carrot to the pot and cook until softened (about 10 minutes) then add the garlic and cook for another 2 minutes.

Step 3

Add the white wine and turn the heat to high. Reduce by half (about 2 minutes) and scrape the bottom of the pot with a wooden spoon to remove all of the flavor bits.

Step 4

Add the vegetable stock, thyme, and bay leaves to the pot and bring to a boil. Once boiling turn the heat down to a simmer and add the barley.

Step 5

Cook at a simmer, stirring occasionally to prevent sticking, until tender (about 50-60 minutes). Taste test along the way and once the barley is tender, remove the pot from the heat. Discard the bay leaves and thyme stems.

Step 6

Place the miso paste into a small bowl and add 1 cup of the soup broth. Whisk until the miso paste completely dissolves then add it back to the soup.

Step 7

Taste test and adjust salt and pepper if required. If the soup is too thick, add water or extra vegetable broth to thin it to personal preference. Add the parsley before serving. Enjoy!