3 tb Vegetable oil 1 lg Onion, chopped 1 t Thyme 12 oz Mushrooms, chopped 1 tb Pot barley, washed 1 1/2 pt Water 1 t Miso 1 sm Garlic clove, crushed 1 t Salt Soy sauce to taste Parsley, chopped 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.