After having the mushroom barley soup on Christmas with my family I decided to do a different variation of the recipe.
This is a barley, shitake, miso, ginger soup. It still has the mushroom barley flavor combination but now with an asian twist 
. At the end I added some celery tops and green onion to brighten up the flavor and color of the soup. I don’t like a big bowl of soup that’s only one color.
Now I have some big news that I’ve been sitting on a little while:
Turtle Mountain has sent me a bunch of vegan ice cream to taste test!
My next post will include tons of tasty frozen treats.
Teddy
