The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
Barley Soup with Mushrooms and Kale
Page 86
| Course Type: Soups and Stews
View photos (2)Tags: winter fall dried mushrooms challenge
Recipe Reviews
Peckish Sister from Central, FL
I could not resist making this recipe with fresh kale from my CSA. I used a mix of very aromatic dried mushrooms and fresh baby bella mushrooms. I love barley and this soup sounded, smelled and looked great. It was not spectacular and seems to be missing something. We did try the thicker leftovers as a pilaf with fish.
Queezle_Sister from Salt Lake City, UT
We found this soup to be only OK. I really love eating barley, and also mushrooms. However, the soup seemed bland, despite the herbs and parm rind used for the broth. To my palate, the kale made the broth somewhat sour. It felt like a healthy thing to eat, and I did have two bowls, but it I'm unlikely to prepare this again.
In the interest of full disclosure, I had no dry porcini mushrooms, and perhaps using those would have given the broth the rich mushroom depth I was looking for. Instead, I used dried shitake.
Zosia from Toronto, ON
Wonderful, hearty soup rich with the earthy flavours of mushrooms and kale.
It involves the usual preliminary steps of chopping and sautéing onions, mushrooms and garlic but is then left to simmer slowly while the barley, and then the kale, cooks. I appreciated that Ms Shulman had us include a parmesan rind in the bouquet garni…I often forget I have them and enclosing it in the cheesecloth bundle made removal from the soup much easier.
A perfect cool weather soup.
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