A hearty, meal-in-a-bowl soup - great for dinner and leftovers!
Recipe by Pamela on January 19, 2011
Prep time: PT10M
Cook time: PT75M
Total time: PT85M
Rating
5 stars (2 reviews)
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
Categories
Soup
Cuisine
American
Steps
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.
Reviews
Shelley on 2023-11-03 (5 stars): This was so delicious, I will def be making this regularly.
Tiffany Kingi-King on 2021-11-01 (5 stars): Soup sounds delicious...instead of kale, could I swap for bok choy?
