Mushroom Barley Soup with Kale

I have a confession to make. And it’s not easy to say out loud. I have not cooked for myself in weeks! WEEKS! Well… not really.

 

I have finally put my foot down. Things are a little hectic. Work is crazy, I will be traveling a lot very soon and Dishcrawl is keeping me on my toes. This week I am getting back on track. A run every morning, cooking all of my dinners and making it to the gym. It’s day two and I am feeling good.

 

I came across this recipe a year or so ago. I absolutely love soup, I think I could eat it every single day and be satisfied. When I am in the mood for soup I scour the internet for ideas and usually end up taking what I like from 2-3 recipes and combining them to make a pretty sensational soup. This soup is delicious, easy and super healthy. I like my soups chunky and hearty for the most part and this soup is no exception,

 

Mushroom Barley Soup with Kale

 

2 Tbs. olive oil, divided

1 onion, chopped

Salt and freshly ground black pepper to taste

Pinch of chili flakes, or to taste

2 cartons beef broth

1 bunch chopped kale

1 heaping cup of soup mix with barley, peas, lentils and pasta

1 package white mushrooms, sliced

1 package portobello caps, chopped into bite-size pieces

parmesan

 

In a medium pot add one carton of the stock with one cup of barley lentil soup mix. Bring to a boil and let simmer for about 40 minutes or until tender.

 

Meanwhile, add 1 tablespoon of oil to a hot pan and then add mushrooms. Saute until soft, about 15 minutes.

 

Heat a large pot and add 1 tablespoon of olive oil. Add the chili flakes as well as the onion. Saute about 5 minutes, then add the other carton of stock. bring to a boil and add the kale. Let simmer until the mushrooms and the soup mix is ready. Add both to the kale soup pot, stir well and serve with parmesan on top.

 

Meanwhile, heat the remaining oil in a large skillet on medium heat. Add the mushrooms, season with salt and pepper and cook until they release their liquid, stirring often. Raise the heat to high and continue cooking until liquid evaporates and mushrooms are tender and lightly browned. When barley is finished cooking, add the mushrooms. Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.

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