Creamy Mushroom and Barley Soup

¹⁄₄ cup olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery ribs, diced

1 pound assorted fresh mushrooms. We used a mix of button, crimini and shiitake, cleaned and chopped

1 cup dry white wine

1 teaspoon dried thyme

6 cups low sodium vegetable broth

¹⁄₂ cup dried pearl barley

³⁄₄ cup heavy cream

(Alternately, ¹⁄₂ cup raw cashews, soaked in water 4 to 8 hours and drained)

1 ¹⁄₂ tablespoons soy sauce

1 tablespoon white miso paste

salt and pepper to taste

Heat olive oil in a large pot over medium heat. When oil is hot, add mushrooms in an even layer, and cook for 5 - 10 minutes, until most of mushrooms are nicely browned.

Add onion, carrot, celery and saut­­é until soft, about 5 minutes.

Add wine and thyme to the pot. Raise heat and bring to a simmer. Lower heat and allow to simmer until the liquid is reduced by half, about 5 minutes.

Add 5 cups of broth and barley to the pot. Raise heat again and bring to a boil. Lower heat and simmer, uncovered, until barley is tender, about 40 minutes.

Transfer 1/4th of the soup into a blender. Add cream, soy sauce and miso, and blend until the mixture is smooth and creamy. Return it to the pot.

Season with salt and pepper to taste.