Mushroom Barley Soup with Greens


½ cup diced onions (2-3 small)

1/2 cup diced carrots (2 carrots)

1/2 cup thinly sliced celery (2 large stalks celery)

or alternatively, get one container of Mirepoix from          Trader Joe’s

1 small can organic white beans, rinsed and drained (northern or your favorite)

1-2 cloves garlic (optional)

3 12 oz. packages sliced mushrooms – can mix varieties

Better than Bouillon to taste

1 cup hulled or hull-less barley (this is more nutritious than pearl barley. It’s fine to use pearl barley - it will absorb more water so you will have to add more water.

1 package baby kale, spinach, or any combination of greens.  (Red chard will make everything red so I don’t use it here for esthetic reasons.)

  • Sauté onions, carrots, celery (mirepoix) and optional garlic on medium heat in a little olive oil until onions are transparent and all are softened and then place in a large pot
  • Sauté mushrooms in a little olive oil over medium high heat, until softened .  When they start to brown, take them off the heat. It’s good if you stop cooking them before all the mushroom liquid has evaporated.  Add to soup pot. 
  • Put the barley into the soup pot and add 2 quarts of water.  Mix in a heaping soup spoon of Better than Bouillon. Mix to dissolve bouillon concentrate. Bring to a boil and then simmer for as long as you need to soften the barley – usually about an hour.  Add beans about 15 minutes before done.(Taste.)
  • Trim greens to remove stems. Slice into 1” strips if greens are large. Add to cooked soup.  As soon as greens have wilted, taste soup and adjust the water / bouillon to taste.
  • This will serve about 6 hungry people and you will probably have some left over.  It keeps in the fridge for about 3-4 days, or you can freeze in small portions for another meal.  Enjoy! 
© Bts arbara Sevde 2012