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Lunch recipe · from the recipe book

Mushroom Barley Soup with Kale

A hearty, earthy soup with chewy pearl barley, tender carrots, savory mushrooms and silky kale in a thyme-scented broth.

Mushroom Barley Soup with Kale

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 4 medium250 gCarrotssliced into coins
  • 3 stalks120 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 6½ cups sliced450 gWhite mushroomssliced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried thyme
  • 1 cup200 gPearl barley, dryrinsed
  • 5 cups1,100 gVegetable broth
  • 3 cups700 gWater
  • 2 tbsp30 gLow-sodium soy sauce
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1⅓ cups250 gWhite beans, canned, drained and rinsed
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook until softened, about 7 minutes.
  2. Add the mushrooms and cook, stirring now and then, until they release their liquid and start to brown, about 8 minutes.
  3. Stir in the garlic, tomato paste and thyme and cook for 1 minute.
  4. Add the barley, vegetable broth, water and soy sauce. Bring to a boil, then cover and simmer on low until the barley is tender, about 40 minutes.
  5. Stir in the kale and white beans and simmer until the kale is tender, about 5 minutes. Add water if the soup is too thick.
  6. Season with the black pepper, stir in the lemon juice and serve topped with the parsley.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 19, 2026.

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