Super Immunity Mushroom Barley Soup

Name: Super Immunity Mushroom Barley Soup
Total time: 40 min
Ingredients: 2 teaspoons extra virgin olive oil; 1 large sweet onion, sliced into half moons; 4 cloves garlic, minced; 3 cups chopped mixed mushrooms; 1 tablespoon low sodium soy sauce; 4 cups unsalted beef broth; 1/4 cup quick cooking barley; 1 cup chopped fresh red kale; 1 teaspoon fresh chopped thyme

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Total: 40 minutes

Servings: 4

Author : Rachel Johnson

Ingredients

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2 teaspoons extra virgin olive oil1 large sweet onion, sliced into half moons4 cloves garlic, minced3 cups chopped mixed mushrooms1 tablespoon low sodium soy sauce4 cups unsalted beef broth1/4 cup quick cooking barley1 cup chopped fresh red kale1 teaspoon fresh chopped thyme

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Instructions

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In a large, heavy-bottomed pot, heat olive oil over medium-high heat. Sweat onions until soft and translucent. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms, stirring frequently, cooking until vegetables are caramelized and fragrant. Stir in soy sauce. Cover with stock and bring to a simmer. Add barley, cover and cook 20 minutes. Remove soup from heat. Stir in kale and thyme leaves. Divide into bowls and serve.