Mushroom, Barley and Kale Soup

[Guest guest]

Mushroom, Barley and Kale Soup

 

2 tbsps. vegetable or olive oil

1 lb. sliced fresh mushrooms

2 stalks celery, chopped

1 medium onion, chopped

2 large cloves garlic, minced

4 cups vegetable broth

2 cups water

1/3 cup barley

1 large bay leaf

4 cups finely sliced kale leaves

2 to 3 tbsps. minced fresh dill or 2 tsps. dried dill

1/4 to 1/2 tsp. salt

1/4 tsp. pepper

 

In a large saucepan or soup pot heat oil over medium high heat; add mushrooms,

celery, onion and garlic. Stir and cook 4 to 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 to 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.

Makes 4 servings.