Mushroom & Barley Soup With Black Kale

1. 1

   Cook barley:

2. 2

   Boil water in a medium saucepan and add barley. Boil until tender, 20 minutes or so. Drain and reserve.

3. 3

   While barley is cooking, in a soup pot, saute onion in 1/8 cup olive oil until soft. Remove from pan and set aside. Add remaining 1/8 cup olive oil and brown the mushrooms. Return onions to the pot and add the stock and kale. Add the cooked barley. Add more stock or water if necessary. Salt & pepper to taste. Serve in bowls with a good crusty, chewey bread.

4. 4

   Mmmmmm!!

* Per serving · 4 servings · Values may vary.

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