Spring Barley Soup

Back to Absolutely Macro

1/2 cup hulled barley, soaked (not pearl barley)

2 carrots, diced

1/2 onion, diced
sea salt
water
1+ tablespoons mellow white miso
parsley  

Place the soaked barley and the soaking water with the carrots and the onion in a pressure cooker. Add water to 2 inches over the grains and vegetables. Add a pinch of sea salt. Cover, bring to pressure on a medium high flame. When you are at pressure start timing for 40 minutes. Place a flame tamer under the pressure cooker and bring down the heat, but still maintain your pressure. I can get it down to low in my kitchen.

When the soup is cooked and the pressure is down, remove a bit of broth and mix with the miso. Return the miso mixture to the pot and simmer another 5 minutes.

Garnish with parsley.