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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I know some of you are probably thinking, “soup?! really?!” I made this just a couple weeks ago in late May when it was 46F and pouring in my fine hometown of Detroit, MI. What better time to warm up with this hearty soup that pleases vegetarians and meat-eaters alike? Read more ? Ingredients:
1 1/4 cups pearl barley |
3 bay leaves |
sea salt |
1/4 cup olive oil, divided |
1 large onion, diced |
5 large cloves garlic, minced |
2 tbsp fresh thyme leaves |
2 tbsp fresh rosemary leaves, chopped |
1 cup diced carrots (about 2 large) |
1 cup diced celery (about 3 stalks) |
1/2 pound shiitake mushrooms, sliced |
1/2 pound cremini (baby bella) mushrooms, sliced |
3 large portabella mushrooms, cut into chunks |
1 tbsp brown rice miso paste, dissolved in a bit of warm water |
black pepper |
chopped parsley, chopped – for garnish |
bragg’s liquid amino acids and sriracha, to serve |
Directions:
1. Put barley in a 5 quart pot with bay leaves and a generous amount of sea salt. Add 6 cups of water and bring to a boil over high heat. Cover pot, lower heat and simmer for about 1 hour or until grains are soft and open.
2. Heat half the olive oil in a large skillet over medium heat and add the onions. Sauté for about 5 minutes. Add a pinch of salt and the garlic, and continue cooking for a couple more minutes. Stir in the thyme and rosemary. Add the carrots and celery. Cook for a few minutes then add to the pot of barley and cooking liquid.
3. Next, heat the remaining olive oil in a wide skillet over medium-high heat. Add the mushrooms and a pinch of salt. (If you don’t have a large enough skillet, you can cook them in a couple of batches). Sauté, stirring constantly for a few minutes. Lower heat to medium and cook until softened and starting to brown.
4. Transfer to pot. Add 2-3 cups of water, and miso paste. Bring to a boil, then reduce to simmer for 15 minutes.
5. Add sea salt and black pepper to taste. Add kale and simmer for an additional 5 minutes. Garnish with parsley and serve with Bragg’s and Sriracha.
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