Mushroom, Kale, and Barley Soup
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 cup pearl barley
- 1⁄4 cup olive oil
- 1 lb cremini mushrooms or 1 lb mixed mushrooms, sliced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bunch kale, stemmed and shredded
- kosher salt & freshly ground black pepper
- 1 pinch nutmeg
- 32 ounces chicken stock (4 cups) or 32 ounces vegetable stock (4 cups)
- 1⁄4 cup dried porcini mushrooms or 1/4 cup mixed wild mushroom
- pecorino romano cheese, shaved for garnish
directions
- Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
- Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
- Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
- Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
- Stir in the reserved barley and heat through.
- Serve in shallow bowls with shaved cheese on top.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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