Mushroom, Barley and Kale Soup
Contributed by: News Canada
(NC) - A hearty soup full of vitamins and goodness and fragrant with dill. Substitute chickpeas for barley and add cooked sausage for a totally different flavour.
Preparation Time: 10 minutes Cooking Time: 40 minutes
Ingredients:
- 2 tbsp vegetable or olive oil 25 mL
- 1 lb sliced fresh Mushrooms 500 g
- 2 stalks celery, chopped 2
- 1 medium onion, chopped 1
- 2 large cloves garlic, minced 2
- 4 cups beef, chicken or vegetable broth 1 L
- 2 cups water 500 mL
- 1/3 cup barley 75 mL
- 1 large bay leaf 1
- 4 cups finely sliced kale leaves 1 L
- 2-3 tbsp minced fresh dill (2 tsp/10 mL dried dill weed) 25-35 mL
- 1/4 -1/2 tsp salt 1-2 mL
- 1/4 tsp pepper 1 mL
Directions:
In a large saucepan or soup pot heat oil over medium high heat; add mushrooms, celery, onion and garlic. Stir and cook 4-5 minutes. Add broth, water, barley and bay leaf; bring to boil. Reduce to simmering, cover and cook 20 minutes.
Stir in kale and dill; cover and cook 10-15 minutes or until barley and kale are tender. Taste adding salt to taste (depending on type of broth used) and pepper. Remove bay leaf before serving.
Tips:
Remove the tough stalk from kale before slicing leaves. As soup stands the barley absorbs water; add water or broth to desired consistency.
Variations:
Omit barley and add 2 cups (500 mL) drained canned chickpeas with the kale.
Add 4 oz (125 g) chopped smoked or cooked spicy sausage with the kale.
For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.
Serving Size: Makes 4 Servings
