In a stock pot or Dutch oven, heat 1-1/2 tablespoons of oil. When oil glistens, add between 1/3 and 1/2 of the mushrooms and sauté until brown, periodically gently pressing mushrooms to help release moisture. Don’t over-crowd them. When browned, remove into a bowl and set aside. Repeat with the balance of mushrooms, adding a small amount of additional oil as needed. When browned, add to bowl with cooked mushrooms and scrape up any bits and pieces and add to the bowl.

Add another tablespoon of oil to the pot and heat until it glistens, then add onions, and sauté until golden. Add carrots, celery and barley, blending the ingredients together, then add in the mushrooms and 4 cups of broth. Bring to a boil, then reduce heat to a high simmer or slow boil. Check and stir the pot periodically to make sure there is adequate stock. When the barley is cooked (about an hour), turn off the heat and let the soup rest for an hour to allow the broth to cool down.

Check the broth level and add more broth or water to the soup to create your preferred balance of vegetables to broth. Stir in the miso or add a packet of dried miso soup. Add tamari or soy sauce to taste, then add vanilla paste if using. Heat soup, but avoid boiling if possible to maintain the integrity of the miso.

Serve in bowls and garnish with parsley or chives.