1 tablespoon Extra Virgin Olive Oil
1 small Onion, small diced
2 ribs Celery, small dice
3 cloves Garlic, minced
1 teaspoon Kosher Salt
1/2 teaspoon ground Black Pepper
1 bunch Kale, ribs removed, torn into pieces
2 cups Mushrooms, sliced
4 cups low sodium Chicken Broth
1/2 cup Pearled Barley
1 Bay Leaf
4 sprigs Thyme
In a heavy bottom pot, heat olive oil over medium heat. Add the onions and celery, sauté for 4-5 minutes until softened. Add the minced garlic, kale, salt, and pepper. Continue to sauté for 2-3 minutes to soften the kale. Add the mushrooms, sauté for another 2-3 minutes. Add the barley, chicken broth, bay leaf, and thyme. Bring to a boil. Reduce heat to a simmer. Simmer until barley is tender, about 25 minutes (unless using instant). Remove bay leaf and thyme before serving. Check for seasoning, adjust salt and pepper if needed. If desired, garnish with a small amount of fresh thyme.
This soup is also great with shredded chicken for extra protein. Add 1 cup of shredded rotisserie chicken during the last 5 minutes of simmering.
Photographed by Alli Shepherd.