Mushroom Barley and Collards Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a recipe I found when DH kept hounding me for a mushroom soup one winter! It is a great way to get some greens and whole grains in, even in the winter if you use frozen greens. I'm sure any could sub for the collards, and you could vary the taste (ie make it zippier with mustard greens, etc.). I hope you enjoy it! Ingredients:
1 tablespoon olive oil |
16 ounces mushrooms, sliced |
1 onion, sliced |
1/2 carrot, chopped |
1 celery rib, chopped |
2 garlic cloves, minced |
1 bay leaf |
1 teaspoon oregano |
1/4 teaspoon rosemary |
1 teaspoon salt |
1/4 teaspoon pepper |
1 cup pearl barley, rinsed |
1 1/2 quarts vegetable broth |
10 ounces collard greens |
Directions:
1. Heat oil in soup pot over medium-high heat. Add mushrooms through black pepper. Cook about 15 minutes.
2. Stir in barley and stock. Bring to a boil and reduce heat to a medium simmer.
3. Simmer until barley is tender, about 40 minutes.
4. Add collard greens, simmer 10 more minutes.
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