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Mushroom Barley and Kale Minestrone Soup Recipe

Tasty and Healthy Soup
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Servings: 8 servings


  • 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 ½ 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 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.