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Mushroom kale and barley soup

This hearty soup has enough depth and texture to satisfy you, and it will fill your house with wonderful aromas. It makes for a healthy meatless meal, and you can even keep it vegan by using vegetable broth.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Soup
Cuisine: American
Keyword: barley, easy, garlic, kale, mushrooms, onion, vegan, vegetarian
Servings: 8
Calories: 189kcal
Author: Veronique Eichler



  • Bring a large amount of salted water to a boil, add barley and cook for 45 minutes or per package directions. Drain thoroughly and reserve. This should yield about 2 to 2-1/4 cups of cooked barley.
  • Heat the oil in a large, heavy pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes.
  • Add the sliced mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes.
  • Add the garlic, 1/2 teaspoon of salt, thyme, a pinch of nutmeg. Continue to cook for about five minutes, until the mixture is juicy and fragrant.
  • Add the broth or water + bouillon. Add bay leaf. Stir, cover and bring to a boil, then reduce to a simmer and cook for 20 minutes.
  • Add the kale and simmer another 5 minutes.
  • At this point, your soup is almost ready to eat. One serving of soup requires 1-1/2 cup of this preparation + 1/4 cup of cooked barley. Separate and reserve the portion of soup you will not be eating right away, let it cool and refrigerate it.
  • Measure the appropriate amount of barley in proportion to the number of servings you will be eating. As an example, for 2 servings of soup, use about 3 cups of preparation + 1/2 cup of barley. Add the measured barley to the soup and heat it through for a few minutes just before serving. Add fresh ground pepper to taste.
  • Keeping the barley separate from the soup prevents is from soaking up more liquid while sitting in the refrigerator. Otherwise the next day your soup will become a soggy mush...


Serving: 1.75cup | Calories: 189kcal | Carbohydrates: 26g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 418mg | Potassium: 528mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2832IU | Vitamin C: 36mg | Calcium: 63mg | Iron: 1mg