Mushroom-Barley Soup with Kale
A hearty, meal-in-a-bowl soup - great for dinner and leftovers!
Servings: 6
Ingredients
- 1 Tablespoon unsalted butter
- 1 Tablespoon unrefined cold pressed olive oil
- 1 onion chopped
- 2 carrots roughly chopped
- 2 stalks celery chopped
- 1 large garlic clove finely chopped
- 3/4 pound shiitake mushrooms stems removed and caps wiped clean with a damp paper towel and slice thinly
- 2 sprigs fresh thyme
- 1 cup barley or wild rice blend -- I use Bob's Red Mill Barley. It says "Pearled," but it's really only semi-pearled.
- 8 cups 2 quarts chicken, turkey or vegetable stock
- 1 teaspoon sea salt
- 4 cups stemmed chopped kale
- 3 Tablespoons shoyu or wheat-free tamari
Instructions
- Melt butter and olive oil in a large stock pot over medium heat. Add onion, carrots, celery to pot and saute until softened, about 5 minutes. Add garlic and cook 1 minute.
- Place mushrooms in the pot and saute until softened, about 8 minutes.
- Add thyme and barley. Stir to coat. Add stock and salt and bring to a boil. Cover and simmer over low heat for 30 minutes until the barley is tender (if you're using the wild rice blend, you will need to simmer it for 50 minutes.)
- Add the kale and shoyu and cook until the kale is wilted, but still bright green, about 8 minutes. Pull out the thyme stems and taste for salt and pepper.