Mushroom-Barley Soup With Kale

94 faves | 2 recommends
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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
251
FAT
17%
CHOL
3%
SOD
144%

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Ingredients for 6 servings

1 Tablespoon unsalted butter

1 Tablespoon unrefined, cold pressed olive oil

1 onion, chopped

2 carrots, roughly chopped

2 stalks celery, chopped

1 large garlic clove, finely chopped

3/4 pound shiitake mushrooms, stems removed and caps wiped clean with a damp paper towel and slice thinly

2 sprigs fresh thyme

1 cup hulled barley (or wild rice blend)

8 cups (2 quarts) chicken, turkey or vegetable stock

1 teaspoon sea salt

4 cups stemmed, chopped kale

3 Tablespoons shoyu or wheat-free tamari

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