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Barley miso — heartier, earthier than rice miso for winter soups
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Barley miso — heartier, earthier than rice miso for winter soups
Long twisted spoon for stirring and layering cocktails
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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In large nonstick pot, cook bacon until crisp, Remove to paper towels, crumble, set aside, In same pot coated with nonstick cooking spray, saute mushrooms, garlic, and onion until tender about 7 minutes, Add thyme, broth, bay leaf, carrots, sweet potatoes and barley, Bring to boil, reduce heat, cover, and cook 25 minutes or until barley and vegetables are tender. Season to taste, remove bay leaf. If too thick, add more broth. To serve, sprinkle with crumbled bacon.