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Wild Vegetable Mushroom Soup

From THE WILD VEGETARIAN COOKBOOK

Hen-of-the-woods, sheep sorrel, watercress, and ramp bulbs all thrive in the wild in autumn. Here's a hearty soup that contains these four great wild foods. And the soup is still wonderful if you substitute store-bought ingredients.
12 cups vegetable stock
8 cups water
1-3/4 cups barley
2 tbs. olive oil
4 stalks celery, sliced
1/2 cup ramp (wild leek) bulbs or shallots, chopped
5 cloves garlic, finely chopped
4 cups hen-of-the-woods mushroom or other mushrooms
3 cups watercress, chopped
3 cups sheep sorrel
1/3 cup dill weed, chopped
1/2 cup mellow miso
1 tbs. chili paste and soy bean
2 tsp. oregano, ground
1 tsp. thyme, ground
1 tsp. fennel seed, ground

1. Simmer the barley in the water and stock 45 minutes.

2. Meanwhile, sauté celery, ramps and garlic in the olive oil 10 minutes.

3. Add the sautéed ingredients and all the remaining ingredients except the miso into the simmering ingredients and simmer another 5 minutes.

4. Turn off the heat, lower a strainer part-way into the soup, and stir the miso against its sides with a whisk or wooden spoon until the miso is dissolved.

Makes 2 quarts

Preparation Time: 30

Cooking Time: 60 minutes
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