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Mushroom Barley Soup with Kale is a healthy and comforting vegetarian soup that is easy to make and loaded with flavor! This meal in a bowl freezes great!
Begin by placing flat-leaf parsley, thyme, rosemary, bay leaf, whole black peppercorns, and parmesan rind in a piece of cheesecloth to make a bouquet garni. Tie the cheesecloth into a small sack. (tea-ball is ok if you don't have cheesecloth)
Place dried mushrooms in 2 cups of boiling water and set aside.
When stemming the kale, hold the thick part of the rib with one hand and pull the kale leaves down the stem with the other hand.
When all kale is stemmed, pile leaves and slice into ribbons. Then cut across kale in one direction.
Leave pile intact and cut across the other direction.
This essentially gives you squares of kale and avoids over-chopping it.
Heat olive oil in a large soup pot over medium heat, add in onion. Cook about 5 minutes, stirring often.
Next, add in chopped portobello and sliced crimini mushrooms. Let mushrooms soften, about 3 to 4 minutes.
Add in garlic, shallots and 1/2 teaspoon of kosher salt. Let mixture cook for about 5 minutes until liquid releases from mushrooms and it is fragrant.
Next add barley, chicken stock, additional 1/2 teaspoon of kosher salt, bouquet garni and dried mushrooms including soaking liquid.
Bring to boil. Once boiling, reduce heat to medium-low, cover and simmer for 45 minutes.
When 45 minutes is done, taste barley and make sure it is tender. Add in kale, cook uncovered for an additional 15 minutes.
Remove the bouquet garni, season with fresh ground black pepper and additional salt if necessary and serve!
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.