Mushroom, Kale and Barley Soup

1hr 9min prep 10min cook 59min  |  Created by: Emily Wilson

The nutrient factor of this recipe is through the roof. So is the flavor!

Ingredients

  • Crimini Mushrooms — 4 Ounces

  • Kale — 3 Cups

  • White Onions12 Cup

  • Barley13 Cup

  • Vegetable Stock — 6 Cups

  • Carrots, Diced And Frozen — 1 12 Cups

  • Black Pepper

  • Cumin12 Teaspoon

  • Dried Rosemary34 Teaspoon

  • Kosher Salt

  • Extra Virgin Olive Oil — 1 Tablespoon

  • Worcestershire Sauce — 3 Teaspoons

  • Water — 1 Cup

Equipment

  • Paper Towels

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Pot, Large (4-6 QT)

Prep Steps

  • 1

    Remove kale leaves from stems and chop or tear leaves into small pieces.
    Kale

  • 2

    Cut an onion into 1/4 inch dice to measure the indicated amount.
    White Onions

  • 3

    Use paper towels to brush any dirt off the mushrooms. Remove the stems and discard, then thinly slice the caps.
    Crimini Mushrooms

Cook Steps

  • 4

    Heat a large pot over medium heat. Add olive oil and warm.
    Crimini MushroomsCarrots, Diced And FrozenWhite OnionsWorcestershire SauceExtra Virgin Olive OilDried RosemaryCuminKosher SaltBlack Pepper

  • 5

    Once oil is warm, add onion and dried rosemary. Crush the rosemary between your fingertips as you add it to the pot. Saute until onions are translucent. Stir often.
    Crimini MushroomsCarrots, Diced And FrozenWhite OnionsWorcestershire SauceExtra Virgin Olive OilDried RosemaryCuminKosher SaltBlack Pepper

  • 6

    Add carrots, mushrooms, cumin and Worcestershire sauce. Season with salt and pepper, then cook until mushrooms are softened and most of the moisture has cooked out, about 5-8 minutes. Stir often.
    Crimini MushroomsCarrots, Diced And FrozenWhite OnionsWorcestershire SauceExtra Virgin Olive OilDried RosemaryCuminKosher SaltBlack Pepper

  • 7

    Pour in vegetable stock and the indicated amount of water. Bring to a boil, then lower heat to a simmer and stir in the barley. Simmer until barley is tender, about [30-40 minutes]. Stir often.
    BarleyVegetable StockWater

  • 8

    Add kale to the pot of soup after the barley is tender. Cook until kale is wilted and softened, stirring often, about 5 minutes. Check soup for final seasoning. If necessary, add a bit more salt and pepper.
    KaleKosher SaltBlack Pepper

  • 9

    Ladle the mushroom, kale and barley soup into bowls and serve warm.

Produce

  • Crimini Mushrooms — 4 Ounces

  • Kale — 3 Cups

  • White Onions12 Cup

Grains & Pasta

  • Barley13 Cup

Canned Goods, Soups & Mixes

  • Vegetable Stock — 6 Cups

Frozen

  • Carrots, Diced And Frozen — 1 12 Cups

Spice & Baking

  • Black Pepper

  • Cumin12 Teaspoon

  • Dried Rosemary34 Teaspoon

  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 1 Tablespoon

  • Worcestershire Sauce — 3 Teaspoons

Beverages

  • Water — 1 Cup

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Ladle

  • Measuring Cups

  • Measuring Spoons

  • Pot, Large (4-6 QT)

Prep Steps

  • 1

    Remove kale leaves from stems and chop or tear leaves into small pieces.
    Kale

  • 2

    Cut an onion into 1/4 inch dice to measure the indicated amount.
    White Onions

  • 3

    Use paper towels to brush any dirt off the mushrooms. Remove the stems and discard, then thinly slice the caps.
    Crimini Mushrooms

Cook Steps

  • 4

    Heat a large pot over medium heat. Add olive oil and warm.
    Crimini MushroomsCarrots, Diced And FrozenWhite OnionsWorcestershire SauceExtra Virgin Olive OilDried RosemaryCuminKosher SaltBlack Pepper

  • 5

    Once oil is warm, add onion and dried rosemary. Crush the rosemary between your fingertips as you add it to the pot. Saute until onions are translucent. Stir often.
    Crimini MushroomsCarrots, Diced And FrozenWhite OnionsWorcestershire SauceExtra Virgin Olive OilDried RosemaryCuminKosher SaltBlack Pepper

  • 6

    Add carrots, mushrooms, cumin and Worcestershire sauce. Season with salt and pepper, then cook until mushrooms are softened and most of the moisture has cooked out, about 5-8 minutes. Stir often.
    Crimini MushroomsCarrots, Diced And FrozenWhite OnionsWorcestershire SauceExtra Virgin Olive OilDried RosemaryCuminKosher SaltBlack Pepper

  • 7

    Pour in vegetable stock and the indicated amount of water. Bring to a boil, then lower heat to a simmer and stir in the barley. Simmer until barley is tender, about [30-40 minutes]. Stir often.
    BarleyVegetable StockWater

  • 8

    Add kale to the pot of soup after the barley is tender. Cook until kale is wilted and softened, stirring often, about 5 minutes. Check soup for final seasoning. If necessary, add a bit more salt and pepper.
    KaleKosher SaltBlack Pepper

  • 9

    Ladle the mushroom, kale and barley soup into bowls and serve warm.

Mushroom, Kale and Barley Soup

1hr 9min prep: 10min cook: 59min

The nutrient factor of this recipe is through the roof. So is the flavor!


Ingredients

Produce

  • Crimini Mushrooms — 4 Ounces
  • Kale — 3 Cups
  • White Onions12 Cup

Grains & Pasta

  • Barley13 Cup

Canned Goods, Soups & Mixes

  • Vegetable Stock — 6 Cups

Frozen

  • Carrots, Diced And Frozen — 1 12 Cups

Spice & Baking

  • Black Pepper
  • Cumin12 Teaspoon
  • Dried Rosemary34 Teaspoon
  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 1 Tablespoon
  • Worcestershire Sauce — 3 Teaspoons

Beverages

  • Water — 1 Cup

Equipment

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Ladle
  • Measuring Cups
  • Measuring Spoons
  • Pot, Large (4-6 QT)

Prep Steps

  1. Remove kale leaves from stems and chop or tear leaves into small pieces.

  2. Cut an onion into 1/4 inch dice to measure the indicated amount.

  3. Use paper towels to brush any dirt off the mushrooms. Remove the stems and discard, then thinly slice the caps.


Cook Steps

  1. Heat a large pot over medium heat. Add olive oil and warm.

  2. Once oil is warm, add onion and dried rosemary. Crush the rosemary between your fingertips as you add it to the pot. Saute until onions are translucent. Stir often.

  3. Add carrots, mushrooms, cumin and Worcestershire sauce. Season with salt and pepper, then cook until mushrooms are softened and most of the moisture has cooked out, about 5-8 minutes. Stir often.

  4. Pour in vegetable stock and the indicated amount of water. Bring to a boil, then lower heat to a simmer and stir in the barley. Simmer until barley is tender, about [30-40 minutes]. Stir often.

  5. Add kale to the pot of soup after the barley is tender. Cook until kale is wilted and softened, stirring often, about 5 minutes. Check soup for final seasoning. If necessary, add a bit more salt and pepper.

  6. Ladle the mushroom, kale and barley soup into bowls and serve warm.

Please allow Cookies