Mushroom Barley Soup with Miso and Kale

If you are anticipating a holiday food hangover this season, then take note of this recipe. Mushroom Barley Soup with Miso and Kale is the perfect antidote to excess. Not only does it put to use any left over turkey stock you may have, this healthy, economical soup is loaded with vegetables and high fiber barley. Handfuls of nutrient-rich kale are added to the soup in the end, so there is just enough time to wilt the leaves without overcooking. The extra ingredient to this wholesome soup is a spoonful of red miso paste, which adds depth and that elusive umami quality which keeps you coming back for more. Luckily, this is one meal you can indulge in seconds without feeling guilty.

Mushroom Barley Soup with Miso and Kale

Chicken stock may easily be substituted for turkey stock. Serves 4-6.

Olive oil
1 large yellow onion, chopped
Salt
8 ounces sliced assorted mushrooms, such shitake, cremini, cepes
2 large carrots, sliced 1/4 inch thick
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
8 cups chicken or turkey stock
1 bay leaf
1 teaspoon freshly ground black pepper
3 cups kale leaves, tough stems removed, leaves shredded
1 tablespoon red miso paste

Heat oil in a medium sized stock pot over medium heat. Add onion and 1 teaspoon salt; sauté 2 minutes. Add mushrooms and carrots; sauté 3 minutes. Add barley and thyme and stir to coat. Add stock, bay leaf  and pepper. Bring to boil, then reduce heat and simmer, partially covered, until barley is tender, about 30 minutes. Stir in kale. Simmer until kale turns bright green and wilts, 2 minutes. Remove from heat and stir in the miso. Taste For seasoning. Serve garnished with fresh thyme.

13 thoughts on “Mushroom Barley Soup with Miso and Kale

  1. Miso, kale, barley – some of my very favorite tastes together. I love this soup! I’ve enjoyed your recipes on Food52 and I’m so happy to have discovered your lovely blog.

  2. delicious and easy soup. I replaced the turkey broth with half veggie broth and half no-chicken broth for a vegan variation and it was delicious.

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