Mushroom Barley Kale Minestrone Soup Recipe

A Twist On Classic Mushroom Barley Soup

This cozy and nourishing mushroom barley soup recipe features a delightful blend of flavors and textures, making it a perfect choice for chilly days.

The star ingredients include hearty mushrooms, tender kale, protein-packed chickpeas, and nutty pearled barley, all simmered together for a comforting and wholesome dish. Roasted Delicata squash adds a subtle sweetness and beautiful color, enhancing the soup’s overall appeal.

To create this delicious soup, begin by sautéing the mushrooms until golden and fragrant, then add garlic and onions for depth. Stir in the chickpeas and kale, letting them wilt before introducing the pearled barley and vegetable broth. Allow the mixture to simmer until the barley is perfectly cooked and the flavors meld together beautifully.

This mushroom barley soup is not only hearty and satisfying but also packed with nutrients, making it an excellent healthy meal option. Whether served as a standalone dish or alongside a slice of crusty bread, it will warm your soul and fill your belly. Enjoy this seasonal favorite, which celebrates the bounty of autumn produce and makes excellent leftovers throughout the week!

Why Add Kale?

Adding kale to your mushroom barley soup offers several benefits:

Nutritional Boost: Kale is a nutrient-dense leafy green, packed with vitamins A, C, and K, as well as minerals like calcium and iron. It adds a healthful component to the soup, enhancing its overall nutritional profile.
Texture and Flavor: Kale provides a hearty texture that holds up well during cooking, contributing a slight chewiness that contrasts nicely with the tenderness of mushrooms and barley. Its earthy flavor complements the umami of the mushrooms, enhancing the soup’s depth.
Color and Visual Appeal: The vibrant green of kale adds a pop of color to the soup, making it visually appealing. This bright contrast against the mushrooms' earthy tones and the Delicata squash's warm hues makes for an attractive dish.
Fiber Content: Kale is high in dietary fiber, which aids digestion and gives a feeling of fullness. This makes the soup more satisfying, helping you feel fuller for longer.
Seasonal Availability: Kale is often in season during cooler months, making it a great addition to fall and winter soups, aligning with the seasonal theme of your dish.

📖 Recipe

Print Recipe

Mushroom Barley and Kale Minestrone Soup Recipe

Tasty and Healthy Soup

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: American

Servings: 8 servings

Ingredients

2 tablespoons olive oil
1 yellow onion diced
5 cloves garlic finely chopped
4 cups vegetable stock
4 cups chicken stock
1 carrot finely chopped
½ Delicata squash peeled and cut into ½ inch cubes
5 ounces cremini mushrooms finely chopped
salt and pepper to taste
6 ounces wild mushrooms shiitake, hedgehogs, black trumpets but white button in a pinch will do, sliced thinly
¼ cup pearled barley
1 cup chickpeas canned, drained and rinsed with cold water
4 cups kale shredded
Parmesan cheese grated

Instructions

Start by heating a soup pot over medium heat until hot.
Add olive oil and bring to shimmer but Do Not Burn.
Add the onions & garlic and saute until onions are translucent and starting to brown. This will take 8 to 10 minutes.
Add the vegetable stock, cover, and simmer for 10 minutes. You may have to lower the heat at some point.
Add the chicken stock, carrot, squash, and chopped cremini mushrooms. Continue cooking at a simmer until the squash is cooked through - about 15 minutes.
Add the wild mushrooms and barley to the soup and continue to cook until the barley plumps up. This will take about 30 minutes.
Add the chickpeas and kale and continue simmering for another 10 minutes until the barley is soft.
Taste and season with salt and pepper.
Serve in soup bowls topped with a bit of grated Parmesan cheese.