Recipe(tried): Barley Vegetable Soup (with or without Miso)

While I was in the kitchen messing with the kale I decided to get my dinner making out of the way, too. (DH requested pasta and red sauce, so some homemade frozen sauce w/ mushrooms is defrosting) I wasn't in the mood for pasta so came up with the following recipe. It's chilly here in AZ so soup sounded good.

Barley Veggie Soup

6 cups homemade or purchased vegetable stock
1/4 cup pearl barley
1 cup sliced carrots
1/2 cup chopped celery
1/4 cup chopped onion
6 to 8 garlic cloves, whole (add more or less depending on your taste for garlic)
1 small rutabega, diced small
1 to 2 Tablespoons Organic Mellow Brown Rice Miso soybean paste (or miso of your choice), optional

Bring veggie stock to a boil, add barley, stir and reduce heat to a simmer. Simmer, covered for about 1 hour or until barley is tender.

Meanwhile place rutabega in a saucepan with water to cover. Bring to a boil, cover and reduce heat to a simmer. Simmer until rutabega is tender.

Stir in carrots, celery, onion and garlic cloves. Return soup to a simmer and simmer until veggies are tender.

When soup is done, drain rutabega reserving cooking liquid. Add rutabega to soup. Rewarm rutabega cooking liquid if necessary to get it hot.

Dissovle 1-2 Tablespoons of Miso in hot (not boiling) rutabaga cooking liquid. Let steep, covered for about 1/2 hour.

Slowly add miso-infused liquid to soup, tasting occasionally until soup is of desired flavor/saltiness.