Shiitake Onion Soup
Source: The Herb Companion; Cynthia Miville, Anchorage
Yield: 4 servings

This thick, hearty soup is perfect for a chilly winter evening. Serve it with a crisp green salad and slices of whole grain bread for a satisfying meal.

1 cup fresh shiitake mushrooms, thinly sliced
1 medium red onion, thinly sliced
3 green onions, sliced
1 leek, thinly sliced
1 celery stalk, sliced
1 carrot, diced
2 tbsp barley
1/2 cup fresh parsley, chopped
1 garlic clove, minced
1/2 tsp dried thyme
1/4 tsp black pepper
salt to taste
2 tbsp tamari soy sauce
6 cups water
1/4 cup green cabbage, thinly sliced
2 tbsp parmesan cheese, to garnish
2 tbsp sliced green onions, to garnish

In a medium saucepan, combine all ingredients except the cabbage and garnishes. Bring to a boil and immediately reduce heat to a simmer. Cover and simmer for 40 minutes.

Add cabbage and more water if soup is too thick. Simmer 20 minutes longer. Adjust the seasoning. Ladle into four soup bowls. Serve hot with 1/2 tablespoon Parmesan cheese and green onions sprinkled on top of each serving.