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Hojicha Mushroom Soup

Submitted by: Dana Evans

Prep Time: Active time (prep): 10 min
Total time: 45 min
Serving Size: Serves 4-6

Ingredients

1 tsp rice vinegar
4.25 C low sodium vegetable stock
2 T finely ground tea (free of woody pieces)
2 tsp minced garlic
2 T cooking wine
1 C sliced mushrooms
2 shallots, thinly sliced
1 T olive oil
1/2 tsp fish sauce (optional)
1/2 tsp fresh mint, minced
1/4 tsp fresh lavender leaves, minced (optional)
1 tsp fresh oregano, minced
4 basil leaves, minced
1 T fresh parsley, minced
1/2 C pearled barley
Pepper to taste

Directions
In a medium pot, heat vinegar, stock, tea, and wine over med-high heat. In a skillet, warm oil over med- high heat and add garlic, shallots, and mushrooms. Cook until vegetables are soft, about 5 min. Add mushroom mixture to warm stock mixture. Add the fish sauce and herbs and bring to a boil. Add barley, and reduce heat to a simmer. Simmer, covered for 20 min. Uncover and simmer for an additional 15 min or until the barley is cooked through. Serve hot, garnished with parsley. To make in a crock-pot, cook the garlic, shallots and mushrooms in the oil, as directed above. Put everything in a crock-pot and cook on low heat for 4 hours, or until barley is tender.