Mushroom Barley and Collards Soup

Submitted by jessi_mcg

"This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary the taste (ie make it zippier with mustard greens, etc.). I hope you enjoy it!"

 

• Ready In: 55mins
• Ingredients: 14
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 16 ounces mushrooms, sliced
• 1 onion, sliced
• 1⁄2 carrot, chopped
• 1 celery rib, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon oregano
• 1⁄4 teaspoon rosemary
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 cup pearl barley, rinsed
• 1 1⁄2 quarts vegetable broth
• 10 ounces collard greens

directions

1. Heat oil in soup pot over medium-high heat. Add mushrooms through black pepper. Cook about 15 minutes.
2. Stir in barley and stock. Bring to a boil and reduce heat to a medium simmer.
3. Simmer until barley is tender, about 40 minutes.
4. Add collard greens, simmer 10 more minutes.

Reviews

[mersaydees]

What a great tasting and healthy soup! It was difficult to wait an entire hour while it simmered! This will be a staple for me to take to work for lunch -- I bet it's even better the next day. I used mostly high quality and organic ingredients. Next time I will either slice the greens more thinly than I did, or chop them. Thanks, SmellyVegetarian! Made for <b>Vegetarian Swap</b>.