A Twist On Classic Mushroom Barley Soup
I love mushrooms anytime of the year but especial in soups and stews in the Fall.
Kale seems to be the “hot” ingredient for 2013 showing up everywhere including kale chips and raw kale in salads. Put them together with a bunch of other “soup” ingredients and you have a very tasty fall meal.
My wife found and prepared this recipe from an article in the Wall Street Journal and I’ve been eating it all week. It’s a cross on classic mushroom barley soup with minestrone.
Mushroom Barley and Kale Minestrone Soup Recipe
- 2 tablespoons olive oil
- 1 yellow onion diced
- 5 cloves garlic finely chopped
- 4 cups vegetable stock
- 4 cups chicken stock
- 1 carrot finely chopped
- ½ Delicata squash peeled and cut into 1/2 inch cubes
- 5 ounces cremini mushrooms finely chopped
- salt and pepper to taste
- 6 ounces wild mushrooms shiitake, hedgehogs, black trumpets but white button in a pinch will do, sliced thinly
- ¼ cup pearled barley
- 1 cup chickpeas canned, drained and rinsed with cold water
- 4 cups kale shredded
- Parmesan cheese grated
- Start by heating up a soup pot over medium heat until hot.
- Add olive oil and bring to shimmer but Do Not Burn.
- Add the onions & garlic and saute until onions are translucent and starting to brown. This will take 8 to 10 minutes.
- Add the vegetable stock, cover and simmer for 10 minutes. You may have to lower the heat at some point.
- Add the chicken stock, carrot, squash and chopped cremini mushrooms. Continue cooking at a simmer until the squash is cooked through - about 15 minutes.
- Add the wild mushrooms and barley to the soup and continue to cook until the barley plumps up. This will take about 30 minutes.
- Add the chickpeas and kale and continue simmering for another 10 minutes until the barley is soft.
- Taste and season with salt and pepper.
- Serve in soup bowls topped with a little grated Parmesan cheese.