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Kale and Barley Soup

Sheryl McGlochlin - Tuesday, November 22, 2011
1 bunch kale, stems removed and roughly chopped
4-5 cloves garlic, minced
5-6 cremini or baby Bella mushrooms, thinly sliced
1/2 red onion, chopped into 1/2 inch chunks
1 bay leaf
1 pinch herbs de Provence
3-4 sprigs fresh thyme
1 tbsp olive oil
1 tbsp grated Parmesan cheese
1 cup barley
plenty of vegetable stock or water
salt and pepper

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and garlic and saute till they become translucent. Add the mushrooms and saute for a few minutes until they brown. Next stir in the kale. Add the bay leaf, herbs de Provence and the fresh thyme (minus the stems). Wash the barley in some warm water, drain, and add the barley. Add more than enough stock to cover the veggies and barley. Sprinkle the Parmesan cheese, salt and pepper, and bring to a boil. Reduce the heat, cover the pot and let simmer for 25-45 minutes until the barley is cooked. (If you have quick cooking barley, it will become ready in 20-25 minutes. Otherwise, it might take up to 45 minutes or so.)

Serve with crusty bread. Enjoy!

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