Spring Vegetable Barley Soup - Christina Cooks

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small leek, split lengthwise, rinsed free of dirt, diced
• Sea salt
• 2 medium carrots, diced
• 2 cups sliced fresh shiitake mushrooms
• 2 new potatoes, unpeeled, diced, do not peel
• 1 small zucchini, diced
• ½ cup pearled barley, rinsed well
• 4 cups spring or filtered water
• 2 tablespoons sweet white miso
• Several leaves fresh dandelion, coarsely chopped
• Grated zest of 1 fresh lemon