Mushroom Barley and Kale Minestrone Soup Recipe
Tasty and Healthy Soup
Servings: 8 servings
Ingredients
- 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
Instructions
- Start by heating 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 bit of grated Parmesan cheese.