Garlic Girl’s Mushroom, Garlic, Kale and Barley Soup

I love the color green – and I love to eat greens! Ever since I can remember I’ve been attracted to green veggies, even though the other kids I hung out with would be crinkling their noses at the things I liked. I think I mentioned that one of my favorite all-time dishes as a kid was my Auntie Connie’s dandelion greens with garlic and parmigiano cheese. In addition to loving greens, I also love soup, probably more than any other dish. It’s just got to be the most comforting meal you can eat! So obviously I love soup that has greens it it, especially dark, leafy greens.

This soup is so delicious and is a favorite of mine. It’s slightly tart, savory, and quite satisfying with the addition of chicken and barley! I hope you try it – it’s so easy and wonderful on a cool night (or any night).

Mushroom, Garlic, Kale and Barley Soup

Serves Several

Ingredients
2 bunches fresh kale, roughly chopped
2 cups (maybe about 20) fresh shitake mushrooms, thinly sliced
1/2 cup button mushrooms, chopped
1 cup oyster mushrooms, thinly sliced
1 cup cooked chicken breast, sliced thinly or chopped
2 cups (after cooking) barley
8 cups vegetable stock
2 or more cups water
1/2 cup brown rice vinegar
9 cloves garlic, thinly sliced
1-2 cups cooked barley
about 2 tbls olive oil
salt and pepper to taste

Preparation

In large pot, saute mushrooms in a little olive oil for about six minutes. It’s okay if the mushrooms carmelize a bit on the bottom. Add garlic and saute for another 2 minutes and then add the vinegar. Stir and make sure to scrape the bottom and pick up all the great mushroom flavors.

Add chicken stock, add the remaining ingredients and bring to a boil. Now turn down the heat and simmer with a lid (partially covered) for about 30 min. Be sure to check the ratio of liquid to ingredients and make sure that it’s as soupy as you like it. I like mine both soupy and chunky, so I don’t add too much water/broth.

Serving Suggestion
Scoop out contents by bowl and ladle in soup. As with most good soups, this is awesome with a big hunk of whole grain bread or a side salad.