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Wild Mushroom-Barley Soup

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Rachael Ray
Related tags
soups dairy free low carb lunch swiss
Nutrition per serving    (USDA % daily values)
CAL
587
FAT
113%
CHOL
16%
SOD
46%

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Ingredients for 4 servings

1 ounce dried porcini mushrooms or mixed wild mushrooms

1 quart chicken stock

3 cups water

1/4 cup extra virgin olive oil (EVOO)

1/3 pound thick-cut pancetta or prosciutto ends, chopped into 1/4-inch dice

3/4 pound crimini mushroom caps, wiped clean and quartered or sliced

1 bay leaf, fresh or dried

2 leeks, trimmed, sliced, washed and dried or 2 medium onions, chopped

4 cloves garlic, chopped or grated

Salt and pepper

3 tablespoons fresh sage, very thinly sliced

2 sprigs rosemary, finely chopped

1 can diced, fire-roasted tomatoes (15 ounces)

1 cup pearl barley

1 bunch kale or dinosaur kale, leaves stripped from stems and thinly sliced

Freshly grated nutmeg, to taste

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