Barley Soup

Chopped greens (such as green onion) for serving

Soak barley for at least 2 hours. Drain the soaking water

In a large pot, add barley and water, bring to a boil, reduce the heat and cook for 40 min covered

Finely chop carrot and celery, mince garlic. Add to barley together with onion and spices.

Cut potatoes into ¼” cubes. Slice mushrooms add to the soup — Cook for 5 min on medium heat.

Chop cornichons, add to the soup together with miso paste. Stir and add salt to taste. Add bay leaves.

Reduce the heat to low, cover and cook for 20 more min. Turn off the heat and let stand for 5 min more before serving.