Comforting Mushroom Barley Soup

Ingredients

• 1 cup uncooked pearled barley
• 1 ounce dried mushrooms (I used Porcini + 1 cup hot water)
• 1 yellow onion (finely chopped (about 1.5 cups))
• 1 bunch kale (stem removed and finely chopped (about 3 cups))
• 1 cup carrots (finely chopped (about 3 carrots))
• 4 cloves garlic (minced)
• 8 ounces cremini mushrooms
• 1 bay leaf
• 4 cups vegetable broth
• 2 cups plain unsweetened non-dairy milk
• 1 tablespoon tamari

Instructions

1. 1

   In a medium size pot, bring 2 cups water to a boil. Add the barley, reduce to a simmer and cook for 25 to 30 minutes, until tender.

2. 2

   In a measuring cup, add the dried mushrooms to one cup hot water and allow to soak for at least 20 minutes. While they’re soaking, warm the olive oil in a large pot over medium heat. Cook the onion for about three or four minutes, until translucent.

3. 3

   Next toss in the chopped kale, garlic and carrots. Cook for about five more minutes then add the diced mushrooms. Sprinkle with salt & pepper, stir together and cook for another five minutes.

4. 4

   Once the dried mushrooms are done soaking, separate them from the liquid (reserve the liquid) and transfer to a surface for cutting. Pick out any hard pieces, chop them up then add them to the large pot. Add the bay leaf and pour in the reserved mushroom liquid and 4 cups vegetable broth. Bring to a boil and cook for 10 minutes.

5. 5

   Pour the milk and soy sauce into the pot then stir in the cooked barley. Allow to simmer for about 5 minutes, until heated through.