HOME > Recipes > Mushroom-and-Kale Barley Soup

Mushroom-and-Kale Barley Soup

Nourish your family with this wholesome and hearty soup.


  • 1 cup pearl barley

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1 pound crimini or mixed mushrooms, sliced

  • 1 onion, chopped

  • 4 cloves garlic, chopped

  • 1 bunch cavolo nero (also called black, Tuscan, dinosaur or lacinato kale), stemmed and shredded

  • Salt and pepper

  • A few grates of nutmeg

  • 4 cups chicken or vegetable stock (32 ounces)

  • A handful of dried porcini or mixed wild mushrooms

  • Shaved Pecorino Romano cheese, for serving


Divide and conquer: Boil the barley separately while you move forward with the soup to get it all done in just under 30 minutes. Bring a medium size saucepan of water to a boil; add the barley and boil until just tender, 20-22 minutes. Drain and reserve.

Meanwhile, in a soup pot, heat the EVOO, four turns of the pan, over medium-high heat. Add the fresh mushrooms and cook until browned, then add the onion and garlic and cook until soft, 12-15 minutes total. Add the kale and cook to wilt; season with salt, pepper and nutmeg. Stir in the stock, a couple of cups water and the dried mushrooms; bring to a boil. Lower the heat to simmer and cook until the dried mushrooms are tender, 7-8 minutes. Stir in the reserved barley. Serve the soup in shallow bowls and top with the Pecorino Romano cheese.

The Tools You'll Need

You May Also Like

This filling salad is easy to prepare and works well for dinner or lunch. For...
This mac 'n cheese works well with Rachael's Arugula and Pear Salad.
Enjoy the tantalizing taste of this vegetarian-friendly tetrazzini with mushrooms, peas and herbs in a...