~ Mushroom, Barley and Kale Soup with Miso ~
We are entering the indulgent time of year with parties and holidays stretching into the months ahead. As fun as that may be, it’s important to have a few simple and restorative recipes up our sleeve for nourishing dining. This soup may be prepared within 30 minutes, and it’s brimming with health and good flavor. Quick cooked carrots and kale hold their shape, color and nutrients, humble barley adds fiber and minerals, and umami-rich mushrooms and miso promise second helpings. If you are looking to indulge, this is one meal where you won’t feel any guilt.
Mushroom, Barley and Kale Soup
1 tablespoon olive oil
1 large yellow onion, chopped
2 medium carrots, sliced 1/4-inch thick
8 ounces sliced assorted wild mushrooms, such shitake, cremini, cepes
1 cup barley
2 teaspoons fresh thyme or 1 teaspoon dried
6 cups chicken stock
1 bay leaf
3 teaspoons fresh thyme, or 1 teaspoon dried
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 bunch kale (lacinato or curly) tough stems removed, leaves torn in bite size pieces, about 4 cups
1 tablespoon red miso paste
Heat the oil in a medium sized stock pot over medium heat. Add the onion and saute until softened without coloring, about 3 minutes. Add the carrots mushrooms and carrots and saute until carrots are bright in color and crisp tender and the mushrooms just begin to release their juices, about 3 minutes. Add barley and stir to coat. Add the stock, bay leaf, thyme, salt, and black 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, 1 to 2 minutes. Remove from heat and stir in miso. Taste to check for seasoning. Serve garnished with fresh thyme.
5 thoughts on “Mushroom Barley Kale Soup”
A healthy and comforting soup!
Reblogged this on Xuyen V Tram.
A very appealing soup! The miso and array of mushrooms add such flavor to the broth; an aromatic fall recipe.
Lynda, this is such a tempting soup! Mushrooms and kale are always favorites. I love the addition of miso, too. I may try it with millet – I’ve been experimenting with different grains.
Mushrooms and miso….genius!
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