Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend 1/4 pint of the soup in a blender with the miso, garlic, salt & soy sauce. Pour the blended soup back into the soup pot, mix well, reheat & serve garnished with lots of chopped parsley. David Scott & Claire Golding, "The Vegan Diet" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (56%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2g|
|Cholesterol 0mg||0 %|
|Sodium 54.8mg||2 %|
|Potassium 465.9mg||12 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 8.4g|
|Protein 3.2g||5 %|
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Calories per serving: 115
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