Cook Miso 🍄‍🟫Mushroom 🍄‍🟫Barley Soup with Me! NY Times Recipe 🤌

Ingredients

• 1.5 lb Ground Chicken (fresh, preferably 93% lean)
• 1.5 lb Mushrooms (mixed button or cremini, cleaned and coarsely chopped)
• 1 bunch Scallions (white and green parts separated, green parts added at the end)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• to taste Salt
• to taste Black Pepper
• 0.5 tsp Crushed Red Pepper (adjust for desired heat)
• 4 cup Vegetable Broth (low‑sodium)
• 4 cup Water
• 0.5 cup Wild Rice (uncooked, rinsed)
• 3 Tbsp Miso Paste (white or yellow miso for a milder flavor)
• 1 Tbsp Gluten‑Free Soy Sauce (tamari works well)
• 2 cup Spinach (fresh, roughly chopped)
• 1 Lime (juice only, optional but recommended)

Instructions

1. Prepare Ingredients

   Rinse the mushrooms and coarsely chop them. Slice the white and green parts of the scallions separately. Rinse the wild rice and set aside.

   Time: PT10M

2. Brown Ground Chicken

   Heat 2 Tbsp olive oil in a large pot over medium‑high heat. Add the ground chicken, breaking it up with a spoon, and cook until fully browned, about 7 minutes.

   Time: PT7M

   Temperature: Medium‑high

3. Set Chicken Aside

   Transfer the browned chicken to a bowl and set aside while you cook the vegetables.

   Time: PT1M

4. Sauté Mushrooms

   Add a splash more olive oil if needed, then add the chopped mushrooms. Sprinkle with salt and pepper and stir occasionally until they shrink and release most of their moisture, about 5 minutes.

   Time: PT5M

   Temperature: Medium

5. Add Aromatics and Liquids

   Stir in the crushed red pepper and the white parts of the scallions. Pour in the vegetable broth, water, and the rinsed wild rice. Bring the mixture to a boil.

   Time: PT5M

   Temperature: Medium‑high

6. Simmer the Soup

   Once boiling, reduce heat to a gentle simmer, cover partially, and cook for 30 minutes, or until the wild rice is tender but still has a slight chew.

   Time: PT30M

   Temperature: Low simmer

7. Finish the Soup

   Stir in the miso paste (dissolved in a ladleful of hot broth first), gluten‑free soy sauce, fresh spinach, and the reserved chicken. Cook for another 5 minutes, until the spinach wilts and the chicken is heated through. Finish with lime juice, taste, and adjust seasoning.

   Time: PT5M

   Temperature: Medium

8. Serve

   Ladle the soup into bowls, garnish with the green parts of the scallions and an extra drizzle of olive oil if desired. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

510

Protein

55g

Carbohydrates

48g

Fat

14g

Fiber

6g