Mushroom Barley Soup with Kale
This cozy soup is nourishing and so satisfying. Easy to make, and perfect for lunch or dinner on chilly days!
Servings4 large bowls
Ingredients
- 1 yellow onion
- 3-4 cloves garlic
- 2 medium carrots
- 2 stalks celery
- 10 oz. mushrooms (I use cremini)
- 1/2 cup pearled barley
- 6 cups vegetable broth
- 2 tsp. white wine vinegar
- 1 1/2 tsp. Italian seasoning (or basil, oregano, etc.)
- 1-2 cups kale, chopped (or spinach)
- Salt/pepper to taste
Instructions
- Prepare veggies: dice onion, carrot, and celery. Slice mushrooms.
- In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. veggie broth/water for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic.
- When onion is translucent, add garlic and Italian seasoning. Stir and sauté 1 minute.
- Add carrot, celery, and mushrooms. Stir and sauté 2-3 minutes.
- Add 6 cups vegetable broth. Increase heat and bring to a light boil.
- Meanwhile, rinse barley. When soup is lightly boiling, add barley. Stir, reduce heat to med-low, cover, and simmer for about 35 minutes or until barley is tender.
- Roughly chop kale, large stems removed.
- Stir in kale and white wine vinegar during the last couple minutes of cooking. Salt/pepper to taste before serving. (Or garnish with fresh parsley or dill.)
Notes
Other veggies: Green peas, potatoes, leeks, shallots, rutabaga, zucchini, etc.
Garnish: Fresh parsley or dill are lovely.
Gluten-free version: Omit barley and use quinoa or brown rice instead.
Mushrooms: Try this recipe with your own favorite mushrooms or a combination.
Nutrition Per Serving (Estimate)
Calories: 159 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 540 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 7547 IU | Vitamin C: 26 mg | Calcium: 68 mg | Iron: 2 mg