Earth Day: Mushroom, Bean & Barley Soup

Mmmmmmmmm.......the perfect soup to make on a lazy Sunday.  Nourishes not only the body, but the soul as well, clearing the mind with its delicious aroma, attracting passerbys for company, and reminding us of the abundance all around us.  Tender, hearty, delicious... 

Prep/Cook time: About 1 hour and 15 minutes
Yield: Makes ~ 6-8 servings, about 1 cup each

Ingredients: 

     1 tablespoon olive oil

     1 sweet onion, diced

     2 carrots, grated coarsely

     2 cups oyster mushrooms, sliced into bite sized pieces

     8 cups vegetable broth

     1 cup hulled barley, uncooked

     1 cup white Cannellini beans (pre-soaked if dry)

     ¼ teaspoon salt

     ½ teaspoon pepper

     2 teaspoons dried thyme

     2 teaspoons dried or

     1 tablespoon fresh rosemary

     2 teaspoons dried oregano

     2 teaspoons dried basil

     2 large bay leaves

     1½ cups kale, de-stemmed and torn into bite-size pieces

Directions: 

Heat the olive oil in a 4-quart soup pot over medium heat.  Add the onions, carrots and mushrooms and sauté for about 5 minutes.

Add the vegetable broth, barley, beans, and all of the spices to the soup pot, turn the heat up to high, and bring to a boil.  Once boiling, reduce heat to a medium-low simmer. 

Allow to simmer, uncovered, for one hour, stirring occasionally, until barley is soft and somewhat fluffy.  In the last five minutes of cooking, add the kale.    

Tip:

Store leftovers in the refrigerator.  Reheat on stove top over low heat until warm, adding extra vegetable broth for desired consistency. 

Copyright 2011, K. McCauley, Original recipe