I know it's still a little hot outside for soup recipes, but this was too good to pass up. I'm one of those irrational people that can have soup any time of year - especially when it's chock full of vegetables like this!
The flavor is definitely different, with all of the different herbs involved - but it's definitely a "good" kind of different!
Ingredients:
Adapted from a Bon Appetit recipe
4 cups water
2 cups vegetable broth
2 cups vegetable broth
2 cups chicken stock
1 cup pearl barley, rinsed
1 teaspoon kosher salt, plus extra for seasoning
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, chopped
1 cup pearl barley, rinsed
1 teaspoon kosher salt, plus extra for seasoning
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 large onion, chopped
1 medium carrot, chopped
1 cup sliced mushrooms
5 cups kale, chopped
1/2 cup chopped fresh dill
1/2 cup chopped fresh fennel fronds
3 tablespoons chopped fresh mint
juice from 1 lemon
1/2 cup chopped fresh dill
1/2 cup chopped fresh fennel fronds
3 tablespoons chopped fresh mint
juice from 1 lemon
feta cheese crumbles, optional
Bring 4 cups water, 2 cups vegetable broth, barley, and 1 teaspoon sea salt to boil in large pot. Reduce heat to medium-low, cover, and simmer until barley is tender, about 40 minutes.
Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onions, chopped carrot, and mushrooms to pan. Sprinkle with sea salt, and sauté until golden brown, stirring often, about 15 minutes. Add onion mixture and remaining 2 cups chicken stock to pot with barley.
Add kale to soup. Simmer until greens are tender, about 15 minutes. Add dill, fennel fronds, and mint; simmer 5 minutes. Add lemon juice. Season soup with sea salt, pepper, thinning with more broth, if desired. Divide soup among bowls. Sprinkle feta cheese over, drizzle with oil, and serve.
