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
- 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
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.)
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.
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