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Soups on with Kale, Mushroom, & Barley!

on January 14, 2013

The first sign of snow makes me want soup…and, even though it’s not sticking, I see flakes.

One of my very favorites is an adaptation from a friends recipe that I first tried about 25 years ago (yes, I was cooking at the age of 6…*cough*). In addition to being exceedingly easy, if you can believe it, it’s also healthy and comforting — at the same time!

kale soupKale, Mushroom, & Barley Soup (vegetarian)

Ingredients

  • 1 Tbs. Olive Oil
  • 1 small Onion, chopped
  • 1/2 lb. fresh Mushrooms, sliced
  • 2 cans Vegetable Broth
  • 1 tsp. Thyme
  • 1/2 tsp. Salt (optional)
  • 4-6 drops Liquid Smoke (optional)
  • 1/2 cup Barley
  • 1 cup (or more) Kale, ripped into bite-sized pieces

Directions

  1. Heat the oil, over medium to high heat in a Dutch oven or other large, heavy pan.
  2. Add the onion, mushrooms, and Thyme until the onions are translucent.
  3. Add the vegetable broth, salt, liquid smoke, and barley. Bring to a boil.
  4. Turn heat down, cover, and cook about 1 hour or until the barley is cooked tender.
  5. Add the kale, cover again, and cook about 10-15 minutes more.

* If you want to use meat, omit the liquid smoke and add 1 lb. lean boneless beef, that’s been cut into 1/2-inch cubes. Brown this with the onions and mushrooms and use beef broth instead of vegetable and double to 4 cups.  

* If you have no fresh kale, you can substitute with like amounts of frozen kale, along with chard, spinach, collards or other greens.

 

 

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