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Ingredients
  • 5 tablespoons extra virgin olive oil
  • 1 ounce gourmet dried mushrooms reconstituted in hot water then drained
  • 1 pound cremini mushrooms sliced
  • ½ pound shitake mushrooms sliced
  • 1 large onion diced
  • 2 ribs celery diced
  • 4 medium carrots diced
  • 6 cloves garlic minced
  • 1 cup dry white wine
  • 10 cups low-sodium vegetable stock
  • 2 large bay leaves
  • 5 sprigs fresh thyme
  • 1 cup pearl barley
  • ¼ cup flat-leaf Italian parsley minced
  • 2 teaspoons white or red miso paste plus more to taste
  • salt and pepper to taste
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