The sun is setting earlier and the nights are getting colder, officially ringing in soup season! This hearty soup is perfect for the fall and winter months, with lots of fiber-rich barley and vegetables and a warm and flavorful broth. Eat this soup with some crusty bread for the perfect cozy seasonal meal!

Prep time: 20 min | Cook time: 40 min | Total time: 60 min | Yield: 6 servings

Ingredients:

• 2 Tbsp olive oil
• 1 lb cremini mushrooms
• ½ tsp salt
• 1/4 tsp ground black pepper
• 3 carrots
• 4 stalks celery
• 1 large onion
• 4 cloves garlic
• ½ tsp dried thyme
• 5 cups mushroom or vegetable broth
• ½ cup barley
• 2 cups kale (about one bunch), chopped

Instructions:

1. Wash the mushrooms, carrots, celery, onions, and garlic.
2. Cut the mushrooms in half, chop the carrots and celery, dice the onions, and mince the garlic.
3. Heat a large pot over medium heat and add the olive oil.
4. Once the oil is hot, add the mushrooms, salt, and pepper. Brown the mushrooms on all sides. Once browned, move to a bowl.
5. In the now-empty pot, add the carrots, celery, onions, garlic, and thyme. Sauté until the onion is translucent and the vegetables are soft, around 10 minutes.
6. Add ½ cup of the broth to deglaze the bottom of the pot, until the soup has reduced.
7. Add the rest of the broth and add the mushrooms back into the pot.
8. Stir in the barley.
9. Reduce the heat to medium low, and cook (covered) for about 30-40 minutes, stirring every 15 minutes.
10. Stir in the kale and cook for 5 more minutes.
11. Serve with your favorite crusty bread!

NOTE: This recipe uses uncooked barley. Adding pre-cooked barley will lead to a more brothy soup. Barley is done when the grain has absorbed the water, expanded in size, and is soft but chewy.

Recipe adapted from The Busy Baker’s Beef barley soup with kale. 

Try it yourself and tell us about it in the comments!