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    You are in: Home / Recipes / Mushroom, Kale, and Barley Soup Recipe
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    Mushroom, Kale, and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    threeovens's Note:

    Be sure to use a good quality (or homemade) stock for this soup for best flavor. If you have to use broth or bouillon cubes, add some celery and carrots, at least, to better flavor the broth (add the carrots and celery with the onions in the recipe).

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    1. 1
      Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve.
    2. 2
      Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes.
    3. 3
      Add the kle and cook until wilted; season with salt, pepper, and nutmeg.
    4. 4
      Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes.
    5. 5
      Stir in the reserved barley and heat through.
    6. 6
      Serve in shallow bowls with shaved cheese on top.

    Ratings & Reviews:


    Nutritional Facts for Mushroom, Kale, and Barley Soup

    Serving Size: 1 (484 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 572.9
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 2.8 g
    Cholesterol 6.8 mg
    Sodium 394.6 mg
    Total Carbohydrate 85.8 g
    Dietary Fiber 13.5 g
    Sugars 17.3 g
    Protein 30.4 g

    The following items or measurements are not included:

    dried porcini mushrooms

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